Title: Citrus Vinaigrette with Hazlenut Oil
Categories: Salad Sauce
Yield: 6 Servings

1		Orange, grated peel only
4	tb	Fresh orange juice
4	ts	Lemon juice
1	ts	Balsamic vinegar
1/2	ts	Salt
3		Scallions, white parts only - minced
1/4	ts	Fennel seeds, crushed
5	tb	Olive oil
1	tb	Hazelnut oil
1	tb	Chives - sliced into narrow rounds
1	tb	Chervil or fennel leaves - chopped
1	tb	Parsley, finely chopped

Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

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