This dressing was made to go with a roasted beet, orange, and mizuna salad, but would work with other bitter or sharp leaves (arugula, radicchio, and escarole) or roast cauliflower, as well as going well with shrimp, hot or cold, grilled fish such as sword or tuna, or even pork chops.
INGREDIENTS:
2 tablespoons good quality sherry vinegar 2 tablespoons orange juice 1 teaspoon minced shallot Pinch fresh thyme, minced (1/8th teaspoon or less) Salt and pepper to taste-just a little! Sugar if needed 6 ounces olive oilMETHOD:
Mix the vinegar and juice in a non-reactive bowl with the shallot, thyme, and salt and pepper. Whisk together and allow flavors to marry for 15 minutes.
Taste the base. If it is quite tart and lacking sweetness, add some sugar to give it a sweet-tart balance.
Whisk in the oil in a thin steady stream to emulsify it. You can also do this in a blender.
Taste the dressing for balance. You might wish to sweeten it up a little depending on where the dressing will be used. For instance, if you are using this on a salad where the greens are sharp or peppery, a little more sugar might be the perfect thing to bring balance.
Yield: 1 cup
Source: Chef Andrew E Cohen
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