Roasted Citrus Vinaigrette

How to make Roasted Citrus Vinaigrette Recipe - Mayhem And Stout Recipe From Jay Brown at New York, NY

Makes 1 Quart (750ml)

Ingredients:
2 oranges (we use Cara Cara oranges or Florida juicing oranges)
2 lemons
2 limes
1 grapefruit
1 ½ cups (354ml) olive oil, plus more for rubbing
Salt to taste
2 tbsp (31g) whole-grain mustard
1 tbsp (13g) packed dark brown sugar

Method:
Preheat the oven to 400°F (200°C, or gas mark 6). Cut all the fruit in half. Rub the fruit lightly with olive oil and lightly season with salt. Put the fruit cut-side down on a baking sheet and roast for 15 to 20 minutes, or until the cut sides of the fruit begin to brown. Remove from the oven and let cool slightly.

Squeeze every ounce of flesh and juice out of the fruit into a strainer. Strain the juice into a blender. Pick out any seeds from the strainer and add the remaining pulp to the juice. Add the mustard and brown sugar and blend for 15 to 30 seconds.

With the blender running, slowly drizzle in the olive oil until the mixture fully emulsifies and you have a thick dressing.

Roasted Citrus Vinaigrette