two dressings

Spago House Salad Dressing:
2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 tablespoons white balsamic vinegar
2 tablespoons sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt
Freshly ground white pepper

Spago House Salad Dressing:
In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.

Citrus Hazelnut Vinaigrette:
1 1/2 cups fresh orange or clementine juice
2 shallot, peeled and minced
1 teaspoon minced fresh thyme leaves
2 tablespoons white balsamic vinegar
1/2 teaspoon orange/clementine zest
1/3 cup hazelnut oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.

In a medium bowl, combine orange juice, shallot, thyme, vinegar, and orange zest.

Slowly whisk in both oils until thick and emulsified. Season with salt and pepper. Refrigerate until needed.

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