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Blood Orange Vinaigrette

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.

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

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

    Cup of Yum
  1. 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.
  2. Refrigerate until ready to serve. Shake 10-15 seconds to blend before pouring over salad.