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Blood Orange Vinaigrette


  • 1/2 cup blood orange juice about one orange
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon red wine vinegar
  • 1/2 cup olive oil
  • 2-3 cloves garlic minced
  • salt + pepper to taste.


  1. Mince the garlic; set aside. In a small bowl combine the juice, mustard, honey, vinegar, olive oil, and minced garlic. Give this a good stir. Taste; add salt and pepper to your liking. This dressing is best if you can let it sit for at least thirty minutes, to let the flavors mingle.

Recipe Notes

It would be ideal to make this in the morning, store in an airtight container in the refrigerator, and serve for lunch or dinner that night.