Sassan Rostamian is the chef at Sauce on Hampton where he makes a salad with a blood orange vinaigrette. He layers baby spinach, thinly sliced fennel (from Tutti Fruitti Farms), thinly sliced celery (Jaime Farms), avocado slices (Haas avocados from See Canyon), rough crushed Blistered Almonds (Fat Uncle Farms), and Cara cara pink navel supréme (JJ’s lone daughter ranch). The recipe for the dressing follows.
Blood orange vinaigrette
3/4 cup blood orange juice (JJ’s Lone Daughter Ranch)
1/4 cup apple cider vinegar (Ha’s apple cider vinegar)
1 tsp Dijon mustard
1 tsp sea salt
1 tsp minced fresh garlic.
1/4 tsp ground black pepper
2 cup extra virgin olive oil
Place all ingredients except olive oil in a blender, mix for roughly ten seconds. SLOWLY add first drops of olive oil to create emulsion. Slowly continue adding oil until complete.