Blood Orange Vinaigrette


1/2 cup blood orange juice,
1 tablespoon finely chopped shallots,
1 teaspoon Dijon mustard,
1 teaspoon sugar,
1 tablespoon sherry vinegar,
1 cup olive oil,
1/4 teaspoon salt,
1/4 teaspoon pepper

Directions: Whisk together juice, shallots, mustard, sugar, and vinegar in a medium bowl. Slowly whisk in olive oil in a steady stream until combined. Season with salt and pepper.

Source: Emeril Lagasse