Monday, January 3, 2011

Citrussy Vinaigrette

I like to use fruit juice or nectar in my salad dressings. I guess that's my deal. It really seems to work, so I wanted to try another variation on the theme. I tried this vinaigrette on a salad of spinach leaves, fresh pomegranate seeds and segmented oranges. I should have added some toasted nuts, but didn't have any on hand. While spinach leaves are fairly cheap, I must say that it's never a bad idea to spend an extra few bucks for baby spinach, since it's more tender and therefore easier to chew.

Citrussy Vinaigrette

1  teaspoon rice wine vinegar
2/3 cup orange juice
2 tablespoons blood orange olive oil (see notes)
1 tablespoon Dijon mustard
2 teaspoons minced shallot
2 teaspoons honey
Kosher salt and fresh ground pepper to taste

1. Combine all ingredients in a small metal bowl and whisk.

You can order olive oil infused with blood oranges online


  1. Very nice shot. Makes me want to eat that food. Great work. Yummy vinaigrette.

  2. Thanks for stopping by. I totally agree about the onions. It takes me forever to do my onions because I do them slow and low and boy, oh boy, do they taste yummy.