Blood Orange Vinagrette By Tanya Hassanein,Owner & Chef

Ingredients:

1/2 cup blood orange juice
1 tablespoon finely chopped shallots
1 teaspoon Dijon mustard
1 teaspoon sugar
1 tablespoon sherry vinegar
1 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Method:
Whisk together juice, shallots, mustard, sugar, and vinegar in a medium bowl. Slowly whisk in olive oil in a steady stream until combined. Season with salt and pepper. Drizzle over fresh arugula and sprinkle pomegranate seeds on top. Enjoy!!

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