Orange Vinaigrette
serves 2-4
We like to think of this as a mimosa reformed as a salad dressing. The lighter, more aromatic Champagne vinegar matches up better with the orange flavor than does a traditional red or white wine vinegar. Try this with any simple salad or drizzled over a grilled piece of meat.
1/2 shallot, minced
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons champagne vinegar
2 tablespoons fresh squeezed orange juice
1 teaspoon orange zest, finely chopped
1/4 cup olive oil
prep: 15 minutes
total: 15 minutes
bowl
whisk
grater (or zester)
1. Stir together the shallots, salt and pepper, vinegar and orange juice. Let this mixture sit for 10 minutes.
2. Stir in the zest, then drizzle the olive oil in a thin stream, while whisking constantly, until the dressing emulsifies. Add more salt and pepper to taste.
2. Stir in the zest, then drizzle the olive oil in a thin stream, while whisking constantly, until the dressing emulsifies. Add more salt and pepper to taste.
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