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