Citrus Vinaigrette - From the Park 121 Grill

Chef Bruce Riezenman

If you travel up Highway 121 (Arnold Drive) from Route 37 about 6.5 miles, past the Sonoma Raceway, you will find the Park 121 Cafe and Grill, a great cozy restaurant inside Cornerstone Sonoma.

Cornerstone Sonoma has a few wineries, some retail stores, a working garden demonstration area and, of course, the Park 121 Cafe and Grill restaurant.   They have a very nice, fresh menu with many really great lunch items.  Along with their salads and a few other dishes, they serve their signature Citrus Vinaigrette.   London van der Kamp, the restaurant manager, was kind enough to share the recipe.

The recipe is the pride of Executive Chef Bruce Riezenman.

The Cozy Outside Patio (their is inside dining too)

While they have a wonderful and extensive menu, one of my favorite dishes is their Adult Grilled Cheese Sandwich.   The grilled cheese showcases Bellwether Farms Carmody, bacon and quince paste on Penngrove wheat bread toast.  Yum yum.

So, here we go with the Citrus Vinaigrette.  The recipe makes 1 pint of dressing.




Ingredients

• ¼ Cup While Vinegar
• 1 Tbsp, Shallots, thinly sliced
• 1 Lime, zested and squeezed for juice
• 1 Lemon, zested and squeezed for juice
• ¼ Orange, zested and squeezed for juice
• 1 Teas. Brown Sugar
• Salt and Pepper to taste
• 1 Teas. Grain Mustard
• ¾ Cup Good Quality Olive Oil
• ½ Cup Canola, Grapeseed or other neutral, clean-tasting oil

Procedure

• Place shallots, zest, white vinegar and juices from the citrus in a non-reacting bowl for 30 minutes.  Strain and discard shallots.
• Combine the olive and other oil.  
• Place the juices, sugar and mustard in a blender and lightly emulsify by addiing the combined oils slowly to the blender.
• Add salt and pepper, as desired, remembering the dressing will taste much lighter when drizzled on a salad.