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Blood Orange Vinaigrette

  • Prep Time: 5 minutes
  • Cook Time: none
  • Serves: Yield 1⅔ cups

This bright, citrusy dressing works best poured over a simple tossed salad of mixed greens, crumbled goat cheese and toasted nuts.


1/2 tsp. grated blood orange zest

2 tbs. finely chopped shallots

3/4 cup freshly squeezed blood orange juice (from 3 to 4 medium oranges)

2 tbs. lemon juice

2 tsp. Dijon mustard

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

3/4 cup extra virgin olive oil




To Prepare

Zest one blood orange before juicing the oranges. Place all of the ingredients except the oil into a glass or ceramic bowl. Whisk to combine well. Continue whisking and add the oil in a thin stream until it's fully incorporated with the other ingredients. Refrigerate in a sealed container for up to four days.

To Serve

Shake a few times to re-emulsify before pouring over salad or vegetables.

Eddie's Recipe Tip:

For a colorful winter dish, add roasted beets and sections of blood orange to the base salad of mixed greens, nuts and goat cheese.