Citrus Vinaigrette

Sometimes it is the least obvious menu items that garner the most attention from our guests. Chef Tony Maws' citrus vinaigrette has been the subject of so much praise, that we would fear for our safety if we didn't pass this recipe on to you. It takes a bit more time and effort than your standard oil and vinegar, but we guarantee you'll like the results.

Ingredients:
1/3 cup blood orange juice
1/3 cup Seville orange juice  (sour)
1/3 cup red grapefruit juice
(You can substitute other citrus juices if you have trouble locating any of these)
2 tbsp honey
2 tbsp sugar
1/4 inch ginger sliced
2 shallots - sliced
pinch salt
pinch of dried chile flakes
1/2 cup canola or grapeseed oil
lemon juice
pistachio oil (available at most specialty markets)

Combine the first nine ingredients in a saucepan, and cook at high heat on the stovetop until the sugar and honey are dissolved. Remove from heat and let stand for one hour to infuse.

Transfer to a bowl, whisk in canola or grapeseed oil and lemon juice to taste. Toss salad with dressing and top with a few drops of pistachio oil. Bon appetit!