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.
1 teaspoon rice wine vinegar
2/3 cup orange juice
2 tablespoons blood orange olive oil (see notes)
1 tablespoon Dijon mustard2 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