To celebrate the inauguration the other night, we did a classic American “meat & potatoes” dinner: thick cut sirloin steaks basted in butter, roasted fingerling potatoes with a ton of rosemary and garlic, and a simple salad. To add a bit more flavor to the meal, I did an interesting vinaigrette with blood orange and roasted garlic. In a blender, start by pureeing the juice of one blood orange, a few tablespoons of blood orange vinegar, a small amount of spicy mustard, and the a whole head of roasted garlic. Drizzle in olive oil while blending and add salt and pepper to taste. Toss with lettuce, some slivers of blood orange, radish, and avocado.
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