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Blood Orange Vinaigrette in a jar with two wooden bowls with salad in the background.
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Blood Orange Vinaigrette

A recipe for homemade Blood Orange Vinaigrette! Freshly squeezed blood orange juice is whisked together with olive oil and red wine vinegar for the perfect accompaniment to seasonal winter salads.
Course Salad
Cuisine N/A
Keyword blood orange, citrus, olive oil, orange, salad, salad dressing, vinaigrette
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Servings 1 1/4 Cups

Ingredients

  • 2/3 cup (160 milliliters) extra virgin olive oil
  • 1/3 cup (80 milliliters) freshly squeezed blood orange juice about 1 large blood orange
  • 3 tablespoons (44 milliliters) red wine vinegar
  • 1 tablespoon (15 milliliters) honey
  • 1 teaspoon (5 milliliters) dijon mustard
  • 1 garlic clove peeled and minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  • In a medium bowl, whisk together the olive oil, blood orange juice, red wine vinegar, honey, dijon mustard, garlic, salt, and pepper. Adjust to taste. Transfer to a small sealable jar or cruet.
  • Refrigerate until ready to serve. Shake 10-15 seconds to blend before pouring over salad.