by Erin Walgamuth
My family and I were at our friend’s Rose and David’s house for a wonderful get-together last weekend. As usual, we all had a wonderful time visiting with our old friends and thoroughly enjoying the fantastic food made by Rose.
I couldn’t get enough of the salad she put together with her homemade vinaigrette, which was simple to make and very refreshing. I liked the vinaigrette so much that I made it last night and we had it on our salad, yum! I did have to change it up a bit however as Rose used Blood Orange olive oil in the mix and I don’t have any, booboo! Of course, I am going to hunt some down a.s.a.p., and I will let you know where I find it!
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I tossed together mixed baby salad greens, baby spinach and arugula in a large bowl. I added fresh blueberries, crumbled gorgonzola cheese and some walnuts and tossed with the dressing, lightly coating the ingredients. It was delicious and I will make the vinaigrette often as my family loves it.
Thank you Rose!
Note- Over the holidays I visited the Oil & Vinegar store at the Valencia Town Center Mall, it is fantastic! You can purchase fig balsamic vinegar there as well as many other flavors of vinegar and oils. I will look to see if they have blood orange olive oil and let you know, but in the meantime you can use fresh oranges or tangerines.
Makes a bit over ¾ cup of vinaigrette
½ cup extra virgin olive oil
1/8 cup fig balsamic vinegar
5 tablespoons fresh squeezed orange juice
1 pinch sea salt or to taste
Erin Walgamuth  has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe  section.
Do you love Erin's recipes? Get our latest Hometown Recipes directly from Erin to you once a week! Our free weekly Your SCV Health & Wellness newsletter will keep you up to date on her latest delicious dishes, sign up now!