Ingredients

　　1 small shallot, minced

　　2 tablespoons fresh orange juice

　　2 tablespoons champagne vinegar

　　2 tablespoons extra-virgin olive oil

　　1/4 cup hazelnut oil

　　Kosher salt and freshly ground black pepper

　　In a mixing bowl combine the shallot, orange juice, vinegar, and olive and hazelnut oils; season with salt and pepper. Whisk thoroughly to combine. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.

　　Michael's Genuine Food