Blood Orange Vinaigrette
A seasonal spin on a classic vinaigrette, with the addition of winter’s all-star citrus Blood Orange (Cara Cara oranges are also delicious) the result is bright, slightly sweeter vinaigrette that is perfect match for bitter chicories that are also in season. This dressing is also tasty over roasted vegetables and drizzled into a sandwich.
all units: U.S. Imperial
- 1 c good quality extra virgin olive oil
- 1/4 c champagne & apple cider vinegar
- 1 tsp dijon mustard
- 1 blood orange, zested & juiced
- 1/2 tsp raw honey
- 1 large garlic clove
- 1 shallot, minced
- Flaky salt & freshly cracked pepper to taste
In a small bowl, whisk together the champagne vinegar, blood orange juice, dijon mustard and raw honey with a pinch of flaky sea salt.
Using a microplane, grate garlic into the small bowl.
Next, slowly whisk in the olive oil. Finish with cracked pepper and blood orange zest. This can also be done in a blender.
Vinaigrette can be stored in an air-tight container for up to two weeks in the refrigerator.
makes 1.25 cup