Recipe: Coconut Orange Vinaigrette (The Washington Inn)

COCONUT ORANGE VINAIGRETTE
Source: The Washington Inn; Mimi Wood, Executive Chef
Will dress 6 salads

1 cup orange juice concentrate
1/4 cup water
7 ounces coconut milk
Juice of 1 lime
2 tablespoons honey
1 tablespoon chopped shallots
2 cups olive oil
1/4 cup toasted coconut
1 tablespoon pink peppercorns
Pinch of cayenne pepper
Salt and white pepper to taste

Combine orange juice concentrate, water, coconut milk, lime juice, honey, and shallots. Using a whisk or hand blender, slowly add olive oil. Add toasted coconut, pink peppercorns, and cayenne pepper. Season to taste with salt and white pepper.