Blood Orange Vinaigrette

Name: Blood Orange Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 1 1/4 Cups
Ingredients: 2/3 cup (160 milliliters) extra virgin olive oil; 1/3 cup (80 milliliters) freshly squeezed blood orange juice; 3 tablespoons (44 milliliters) red wine vinegar; 1 tablespoon (15 milliliters) honey; 1 teaspoon (5 milliliters) Dijon mustard; 1 garlic clove; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
1 1/4 Cups
Course
Salad
Cuisine
International

Blood Orange Vinaigrette

Iris Warren

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A recipe for homemade Blood Orange Vinaigrette! Freshly squeezed blood orange juice is whisked together with olive oil and red wine vinegar for the perfect accompaniment to seasonal winter salads.

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Ingredients

Servings

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

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Instructions

In a medium bowl, whisk together the olive oil, blood orange juice, red wine vinegar, honey, dijon mustard, garlic, salt, and pepper. Adjust to taste. Transfer to a small sealable jar or cruet.
Refrigerate until ready to serve. Shake 10-15 seconds to blend before pouring over salad.