This vinaigrette combines the warmth of rosemary with some citrusy freshness! It goes well on plain spinach or spring mix or salads with oranges, pomegranate, pumpkin seeds or anything your heart desires!
1/2 cup extra virgin olive oil
A few sprigs of fresh rosemary
Juice and zest from one orange
Salt & pepper to taste
Prepare rosemary infused olive oil:
Combine olive oil and rosemary sprigs in a small saucepan and over low heat, let rosemary infuse into olive oil. Check after 30 minutes, tasting to see if the rosemary flavor is strong enough for your liking. If it is, take saucepan off heat, discard rosemary and let cool. If you’d like it a little stronger, continue cooking over low heat, checking after another 30 minutes. Let cool.
Combine cooled infused olive oil, orange juice and zest in blender or the beaker that accompanies a hand blender. Whisk until blended. Add salt and pepper to taste. Makes about a cup of vinaigrette, enough for a few large salads.
Originally posted on Happy Healthy Belly's Blog on 1/10/18