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Goûtez pour ajuster le sel et ajoutez plus d’huile ou de vinaigre si nécessaire.Ajoutez l’ail haché et le poivre.La vinaigrette est meilleure lorsqu’on vient de la préparer, mais elle se conserve au réfrigérateur pendant quelques jours.Remettez-la à température ambiante avant de l’utiliser.
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Mélangez brièvement le jus de pamplemousse, le miel, le sel et la moutarde facultative avec un mixeur plongeant, un robot culinaire ou un mixeur, ou bien avec une fourchette ou un fouet.Ajoutez lentement l’huile en filet (goutte à goutte si vous fouettez) jusqu’à ce qu’une émulsion se forme, ou fouettez simplement le tout brièvement.Ajoutez le reste de l’huile plus rapidement, mais toujours en filet.
<\/p>
Pour 1 tasse<\/p><\/div><\/div>\n\t<\/div>\n<\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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