Description
This sweet and tangy blood orange vinaigrette is an excellent choice for a salad topper. Easy to make and great on most salads!
Ingredients
Units
Scale
- 3/4 cup olive oil
- 1/4 cup white wine vinegar
- zest from 1 blood orange
- juice from 1 blood orange (same one you zested)
- 1 1/2 teaspoons of Dijon mustard
- 1 teaspoon garlic scape, finely diced (or 1 small garlic clove)
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Finely dice your garlic scape. If you’re using regular garlic just finely dice that here. Put in a mixing bowl.
- Add olive oil, white wine vinegar and dijon mustard to the bowl.
- Zest one blood orange using the fine side of a box grater or a microplane tool. Add zest to the bowl.
- Slice the same blood orange you zested in half and squeeze all the juice out of it. Add to the bowl.
- Add salt and pepper and give it a good whisk around now. Taste it now.
- I decided to add a little honey here which rounded out the flavors very well.
- Give it one final whisk and you’re done! Store in whatever glass jar you have around. Keep in your fridge. Shake before using. Enjoy!