Blood Orange Vinaigrette

Blood oranges may have a macabre name, but don't let that scare you off. Named so for their beautifully colored deep red flesh, the citrus is sweet and juicy and a wonderful way to add brightness and tang to a variety of recipes. This vinaigrette combines the seasonal citrus juice with white wine vinegar, olive oil, garlic, shallots, and herbs, making a flavorful dressing with a lovely deep pink hue.

Blood oranges are in season from around December to April and should be readily available in your local supermarket. Any variety will work well in this vinaigrette recipe, but if you have the choice go with a Moro or Tarroco orange. From the outside, blood oranges look like any other, with thick and somewhat pitted skin. But once the fruit is cut, you will see what sets this orange apart: the rich pink, maroon, or even blood-red flesh.

You will need just one to two oranges for this recipe, as it calls for 1/4 cup juice. The most efficient way to juice citrus is with a juicing tool of some sort, such as a reamer, citrus squeezer, or a press, but you can also simply cut the fruit in half and squeeze, using a fork to help release all of the liquid. To get the most juice out of your blood orange, you can roll it on the countertop, bring it to room temperature, or quickly warm it in the microwave,

This blood orange vinaigrette will add color and zip to almost any salad but works especially well with a mixture of winter produce such as Belgian endive, fennel, frisée, pomegranates, radicchio, and spinach. Add segments of the blood orange and nuts like pistachios for crunch, and even a little cheese (Gorgonzola is nice) for added texture and flavor.