Truffle & Orange Balsamic Vinaigrette

Chef Hugh Stewart made this vinaigrette at the Coppell Farmers Market Chef Demo on August 16, 2014.  He added it to a Couscous Salad of Seasonal Fruits & Radish topped with Pistachio Seared Ahi Tuna.


1 Tbsp. Dijon Mustard
½ cup Texas Olive Ranch Orange Balsamic Vinegar
½ Orange Juice, fresh squeezed
1 clove Garlic, minced
1 Shallot, mince
1 ¼ cup Texas Olive Ranch EVOO (extra virgin olive oil)
¼ cup White Truffle Oil
Salt and Black Pepper to taste
Place all ingredients in blender except oils. Blend till smooth, slowly drizzle oil in and season.

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