Orange Vinaigrette

Tangerine balsamic and blood orange oil are tempered by traditional balsamic and varietal olive oil for a delicately fruity vinaigrette. This is perfect for any winter salad. Your finished vinaigrette may need a touch more vinegar – add to taste. – Rachel P.


1 tbsp. Tangerine Balsamic Vinegar
1 tbsp. 18-Year Traditional Balsamic Vinegar

1 tbsp. Dijon mustard
Zest of one small orange
Pinch of salt

2 tbsp. Blood Orange Olive Oil
4 tbsp. premium extra-virgin olive oil


1. Whisk together the vinegars, mustard, zest and salt in a small bowl.
2. Gradually drizzle in the oils, whisking until an emulsion is formed. Keep in the fridge for up to a week, possibly longer.

Makes about ½ cup.

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