With either a blender or a food processor, this comes together in minutes. Use this over any dark, leafy greens to brighten them up. Also, keep your eye out for the new salad recipe dropping later this week to pair this lovely vinaigrette with.
Shallot, Orange and Molasses Vinaigrette
97kcal
Ingredients
- 1/3 cup freshly squeezed orange juice
- 1 shallot minced
- 1 tbsp coarse mustard My favorite is Moutarde Royale, see link
- 1 tbsp molasses
- 1 tbsp honey
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tbsp dried oregano
Equipment
Method
- Finely mince shallot
- Put shallot and coarse mustard in food processor or blender
- add the orange juice
- Pulse until the shallots are macerated
- Add molasses
- Add honey
- toss in oregano and red wine vinegar
- Pulse to mix, very briefly
- Slowly add olive oil and blend at high speed for about two full minutes
- Storage in an airtight container for up to a week in the fridge
Nutrition
Serving1tbspCalories97kcalCarbohydrates4gProtein0.2gFat9gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat7gSodium15mgPotassium55mgFiber0.3gSugar3gVitamin A22IUVitamin C4mgCalcium13mgIron0.4mg
