We all know how much my husband loves salad dressings, especially ones that I make special for different salads. This salad dressing is no different. This salad dressing pulls flavors from citrus, spices and a little heat from Aleppo peppers. This salad dressing is best prepared a day or two before using, to let the flavors meld. You can absolutely use this salad dressing the day you make it, i just like it better a few days out.

The Sauce 2

• 6 Tbsp Extra Virgin Olive Oil, I prefer Greek Extra Virgin Olive Oil
• 3 Tbsp White Balsamic Vinegar
• 4 Tbsp fresh squeezed Orange Juice, or the juice of 1/2 a large Navel Orange
• 1 tsp Orange Zest, the zest of half a large Navel Orange
• 1 large clove of Garlic, peeled and crushed
• 1/4 tsp Aleppo Pepper Flakes
• 1/4 tsp Salt

Mix it up!

1. In a 4 cup measuring cup, Zest half of your orange, and juice it.
2. Add White Balsamic Vinegar and Extra Virgin Olive Oil to measuring cup.
3. Peel and crush your large Garlic clove, into the measuring cup.
4. Add Aleppo Pepper Flakes and Salt, mix well.

Alternatively, you can use a salad dressing shaker bottle.

Serve on my Moroccan Inspired Beet Salad, or any salad you like.