From Haiku to Vinaigrette

So, last weekend, I got some great blood oranges at the farmer's market. I love the blood orange. A cross section is about as beautiful a fruit, save for a papaya with seeds, as you may ever find. That, however, is a line of thought for another time. A fruit beauty pageant. Hell yes. But back to what I was talking about.

Blood oranges. I had one on Wednesday that so took me, I had to write a poem about it. A haiku, because that has rules that help me to focus. 5/7/5*. And, because my free form poetry sucks.

Blood orange you are

Spring's sweet tart easily peeled

Stained hands remember

It got me thinking. Citrus vinagrettes have always been popular. Citrus as acid instead of vinegar as acid, coupled with oil, is not ground breaking. Blood orange vinaigrette...again, not ground breaking. That said, it did move me...into to the kitchen.

2T blood orange juice

1 clove garlic, minced

1 t shallot, minced

1/4 t mustard flour

Salt

Pepper

Whisk these together. Once mustard flour has dissolved, slowly add 1/4 cup canola oil, whisking the whole time. Why canola? No flavor to mask the orange/garlic/mustard notes.

Use on nicoise sandwich, tuna sammy, as olive marinade.

* I have oversimplified the haiku. Not out of disrespect or apathy for its cultural importance. More-so because I'm not really sure that anyone reading this cares. In fact, I'm not sure if anyone is actually reading this. If you are, and you care, please accept my apology.