1/2 cup fresh orange juice
1/2 cup D’Avolio Grapefruit Balsamic Vinegar
2 tbsp sugar
1/2 tsp dry mustard
1/3 cup D’Avolio EVOO
Salt & Pepper to taste
Combine the first 4 ingredients in a small bowl or blender. Slowly whisk in 1/3 cup D’Avolio EVOO until well combined, add salt and pepper to taste. Serve this vinaigrette over a bed of mixed field greens.
