In the Kitchen with Sigona’s featuring a Navel Orange Vinaigrette
Carmelo says, “This tangy vinaigrette is a fantastic on red leaf lettuce – and we have a new crop in from Fresno now!”
- 3 tbsp. blue cheese (we used Stilton)
- ½ tbsp. lemon juice
- ½ tbsp. juice from a Valley Cove Ranch navel orange
- 2 tsp. orange zest
- 1 – 1½ tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
- black pepper (to taste)
- 1 bunch red leaf lettuce, trimmed into bite size pieces
In a small sauce pan, melt the blue cheese over low heat, stirring constantly. When melted, whisk in the remaining ingredients until the mixture is smooth.
Remove from heat and pour over the plated red leaf lettuce. For a fun flare, toss in a tablespoon each of chopped walnuts and cranberries.