¼ cup olive oil 2 tablespoon lemon juice 2 tablespoon white wine vinegar
For a thicker dressing, in a food processor or blender combine Basic Vinaigrette, orange juice, honey, and garlic. Cover and process or blend until thickened.
*Toasted Nuts:
To toast whole or coarsely chopped nuts, spread them in a single layer in a shallow pan. Bake the nuts in a 350°F oven for 5 to 10 minutes, shaking the pan once or twice. For an Asian spin, use 3 tablespoons peanut oil and 1 tablespoon toasted sesame oil for the olive oil, lime juice for the lemon juice, and rice wine vinegar for the white wine vinegar. Want a French Vinaigrette? Add 1/2 teaspoon Dijon-style mustard and 1 tablespoon minced shallot. Want a heartier flavor? Use red wine vinegar or sherry vinegar in place of the white wine vinegar.
