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This orange vinaigrette brings bright citrusy flavor to any salad or roasted vegetable dish with just a few minutes of prep. The lively combination of fresh orange juice and zest pairs with honey Dijon and shallots for a dressing that feels both simple and gourmet.
I remember mixing this together for a last minute lunch with friends and everyone asked for the recipe right away. It is amazing how much flavor just an orange and some pantry basics can create.
Ingredients
- Vinegar: Choose white wine apple cider champagne or rice vinegar. Vinegar adds brightness and helps preserve the dressing. Look for bottles with a clean tart aroma.
- Orange zest: Provides bold citrus notes. Use a fine grater and choose an orange with firm vivid skin.
- Fresh orange juice: Straight from the fruit gives natural sweetness and vibrant flavor. For best taste squeeze just before making.
- Honey: Balances the tartness and enhances the fruit flavor. Opt for local honey if possible.
- Dijon mustard: Helps emulsify and adds depth. Choose a high quality one for best results.
- Extra virgin olive oil: Lends richness and body. Pick one with a soft peppery finish.
- Minced shallot: Gives subtle oniony sharpness. Shallots should feel firm and heavy for their size.
- Sea salt: Draws out flavors. Using a flaky or fine salt will help dissolve easily.
- Freshly cracked black pepper: Provides a gentle spicy backbone. Use coarse ground for the most aroma.
Step-by-Step Instructions
- Combine the Base:
- Add the vinegar the orange zest and the orange juice into a small mixing bowl. Whisk to blend until the zest starts releasing its fragrance.
- Sweeten and Emulsify:
- Whisk in the honey and Dijon mustard. Mix steadily until the mixture looks smooth and well combined.
- Add Olive Oil Gradually:
- Slowly stream in the olive oil while whisking briskly. This helps the dressing become thick and silky rather than separating.
- Mix in Shallot and Season:
- Stir in the minced shallot. Add the salt and cracked black pepper. Stir thoroughly to ensure all ingredients are evenly mixed.
- Taste and Adjust:
- Taste a small spoonful and adjust salt honey or pepper if needed. The dressing should be bright tangy and balanced.
- Store or Serve:
- Pour into a clean jar or dressing bottle. For a super silky texture you can close a lidded jar and shake vigorously. Store in the refrigerator for up to one week.
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Whenever I zest the orange for this recipe the fragrance takes me right back to making vinaigrette with my aunt at family dinners. We always ended up laughing over who could zest an orange the fastest.
Storage Tips
Keep your vinaigrette in an airtight container in the fridge. It will keep for up to a week. If the oil solidifies a bit simply let it sit at room temperature for five minutes and shake or stir before using.
Ingredient Substitutions
If you do not have shallot try a tablespoon of finely minced red onion. Maple syrup can be swapped in for honey in a pinch. Lemon zest or juice will change the flavor but still delivers a fresh note. Try different mustards or blend in a teaspoon of plain Greek yogurt for a creamy style dressing.
Serving Suggestions
This orange vinaigrette brings out the best in leafy greens especially spinach or arugula. I love drizzling it over roasted carrots or beets. It also works wonders tossed with warm farro grains or as a marinade for chicken or shrimp before grilling.
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This dressing is one of my go to ways to brighten up a plain salad grabbing whatever orange is in the fruit bowl and pulling together a meal that feels instantly special.
Frequently Asked Questions
- → What vinegars work best in this orange vinaigrette?
This vinaigrette is versatile and works well with several vinegar options including white wine vinegar, apple cider vinegar, champagne vinegar, or rice vinegar. Choose based on your flavor preference or what you have available.
- → How long does homemade orange vinaigrette last?
When stored in an airtight container in the refrigerator, this orange vinaigrette will stay fresh for up to one week. The citrus and vinegar help preserve it naturally.
- → Can I make this vinaigrette without honey?
Yes, you can substitute the honey with maple syrup, agave nectar, or a small amount of sugar. Each will provide the necessary sweetness to balance the acidity, though the flavor profile will vary slightly.
- → What salads pair well with orange vinaigrette?
This vinaigrette pairs beautifully with green salads featuring bitter greens like arugula or kale, spinach salads with fruits and nuts, grain bowls, and salads containing complementary ingredients like fennel, avocado, or goat cheese.
- → Can I make this orange vinaigrette in advance for meal prep?
Absolutely! This is an excellent make-ahead dressing. Prepare it at the beginning of the week and store in the refrigerator. If it solidifies slightly when cold, simply let it sit at room temperature for a few minutes and shake well before using.
- → Why is my vinaigrette separating?
Oil and vinegar naturally separate over time. For best results, either whisk vigorously right before serving or use the jar method (shake well in a jar with a tight-fitting lid). The Dijon mustard in this recipe also helps as an emulsifier to keep ingredients combined longer.