Prep: 8 minutes
This recipe goes with Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette
Oxmoor House APRIL 2009
1. Grate 1 teaspoon orange rind; squeeze 2 tablespoons juice from orange over a bowl.
2. Combine orange rind and juice, white wine vinegar, and next 3 ingredients in a small bowl, stirring well with a whisk. Slowly add oil, stirring well with a whisk.
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