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Try my: Blood Orange Vinaigrette Recipe Adapted from A Zesty Bite Blood Orange Vinaigrette Ingredients 2/3 cup (160 milliliters) extra virgin olive oil 1/3 cup (80 milliliters) freshly squeezed blood orange juice about 1 large blood orange 3 tablespoons (44 milliliters) red wine vinegar 1 tablespoon (15 milliliters) honey 1 teaspoon (5 milliliters) dijon mustard 1 garlic clove peeled and minced 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Instructions In a medium bowl, whisk together the olive oil, blood orange juice, red wine vinegar, honey, dijon mustard, garlic, salt, and pepper
Shoulder:28 cm M :Height:120-130 cm
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Add kale and brussels to the sheet pan and toss with another tablespoon of oil
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