I can’t wait for blood orange season each year and usually end up stocking up when they finally appear since they can be hit or miss in the produce section. I have a ton of blood orange recipes pinned just waiting to be tried, but most of them are desserts. Nothing against desserts, but I recently posted Panna Cotta with Blood Orange Syrup and wanted to try them in something a little more healthy this time. I came across this recipe for Blood Orange Vinaigrette from A Zesty Bite and was immediately pulled in by the color. I really do need to make vinaigrettes more often. They come together so quickly.
The dressing will naturally separate fairly quickly. Shake for at least 10 seconds right before pouring.
Blood Orange Vinaigrette
Adapted from A Zesty Bite
1 small jar
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 blood orange, juiced
2 fresh thyme sprigs, stems discarded
Pinch salt and pepper
In a small sealable jar or cruet, combine olive oil, red wine vinegar, blood orange juice, thyme leaves, salt, and pepper. Refrigerate until ready to serve. Shake 10-15 seconds before pouring over salad.