Wildflower & Orange Vinaigrette

March 08, 2024

3 tbsp Wildflower Vinegar
2 tbsp orange juice, freshly squeezed preferred
3 tbsp olive oil
1/4 tsp black pepper
1/2 tsp cobanero chili flakes
1/2 orange zest
1/2 tsp shallot, finely chopped
1 tbsp leek white, minced
1 tbsp garlic, minced
1 tbsp jalapeno, minced

1. Finely mince shallot, leek, jalapeño, and garlic, and sweat in a pan until translucent.
2. Deglaze pan with vinegar, sugar, and salt.
3. Cook on low heat until dissolved.
4. Remove from heat and allow to cool to room temperature before adding herbs.
5. Toss with chicken, pork, or vegetables and serve.

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