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Citrus Vinaigrette with Hazelnut Oil Source: Deborah Madison - Prodigy Guest Chefs Cook Book (USA)

Serves 6:

the peel of an 'orange, grated

4 tablespoons juice 'fresh orange

4 tablespoons lemon juice

5 tablespoons of olive' oil

1 tablespoon hazelnut oil

1 tablespoon balsamic vinegar

1 tablespoon chopped chives

3 shallots, thinly sliced \u200b\u200b

1 tablespoon chopped fennel leaves

½ teaspoon of salt

¼ teaspoon fennel seeds, crushed in a mortar

Put the peel in a bowl of 'orange juice' s orange and lemon el 'vinegar or salt, shallots and fennel seeds. Mix 's hazelnut oil and that' s oil, then herbs. Season then a 'mixed salad.