Blood Orange Vinaigrette2017-10-25T16:15:01-04:00

Blood Orange Vinaigrette

Presented by grain.


• 2 blood oranges,  juice & zest
• 1/2 Meyer lemon, juice & zest
• 1/2 shallot, diced
• 1 cloves garlic, crushed
• 1/2 T Dijon mustard
• 1 T honey
• 1/2 cup white wine vinegar
• 1 cup canola oil


Place juice and zest from blood oranges and Meyer lemons, shallots, garlic, mustard, honey, and vinegar in a blender and process until smooth. With blender running on low speed, slowly add canola oil in a thin stream until mixture emulsifies. Pour into a bottle, cover and chill until ready to serve.

(Makes 2 1/2–3 cups)

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As seen in the Winter/Spring 2017 Issue

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