Bright and fresh orange vinaigrette

Bright and fresh orange vinaigrette

Very simple, quick to make and delicious. Simply whisk all of the ingredients together, or process them in a blender while pouring the oil in. And you are done! Healthy, fresh, lively vinaigrette to brighten up your salads and grain bowls!

I paired it with a bowl of Mesclun greens, brown rice, shredded chicken, candied pecans, dried cranberries, avocado and orange slices and it was fantastic; all the flavours complimented one another quite well.

If your dressing is properly emulsified, it should not separate. However, if after refrigeration it separated, place the jar with the dressing into a container filled with hot water (make sure the water does not get into the dressing.) This will melt the oil that hardened and at that point you can whisk to emulsify the dressing once again.

DifficultyBeginner

Yields4 Servings

 zest of one orange
 juice of 1/2 large orange
 2 tbsp balsamic vinegar
 1 tsp honey
 1 tsp dijon Mustard
 freshly ground black pepper, to taste
 kosher salt, to taste
 6 tbsp olive oil

1

Whisk all of the ingredients together except the olive oil. Slowly pour in the olive oil while whisking to emulsify it into the dressing. Taste and season to taste; add more honey if desired. Enjoy.

Ingredients

 zest of one orange
 juice of 1/2 large orange
 2 tbsp balsamic vinegar
 1 tsp honey
 1 tsp dijon Mustard
 freshly ground black pepper, to taste
 kosher salt, to taste
 6 tbsp olive oil

Directions

1

Whisk all of the ingredients together except the olive oil. Slowly pour in the olive oil while whisking to emulsify it into the dressing. Taste and season to taste; add more honey if desired. Enjoy.

Orange Vinaigrette

Happens to be Vegetarian, Dairy-Free and Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated, this includes your mustard.

Make it Vegan: replace honey with Maple syrup.

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