- 5 1/2 cup fresh orange juice
- 1 cup shallot
- 1 teaspoon thyme leaves
- 2 tablespoon balsamic vinegar
- 1/2 teaspoon orange zest
- 1/3 cup hazelnut oil
- 1/3 cup extra-virgin olive oil
- 1/3 cup salt
- 1/3 cup black pepper
In a medium saucepan, bring orange juice to a boil.
Lower to a simmer and reduce until only 1/3 cup remains.
Cool to room temperature.2.
In a medium bowl, combine orange juice, shallots, thyme, vinegar, and orange zest.3.
Slowly whisk in both oils until thick and emulsified.
Season with salt and pepper.
Refrigerate until needed.
TO PREPARE AHEAD: The vinaigrette will keep up to 1 week, refrigerated, in a covered container.