Blood Orange Vinaigrette

The garnet colored  flesh of Blood Oranges produces a ruby colored juice that accents the golden beets with light refreshing sweetness. 

1 small shallot, finely diced
1/2 cup blood orange juice
2 tbls sherry vinegar
1 tbls honey
2/3 cup canola oil
1 tsp. Dijon mustard
1/4 tsp kosher salt
1/4 tsp fresh cracked pepper

Add the shallot to the juice along with the sherry vinegar, honey, Dijon mustard, salt and pepper.  Slowly wisk in the oil.  Refrigerate over night before serving. Makes about 1 1/2 cups dressing.