Shallot, Orange and Molasses Vinaigrette

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

Tangy and sweet and comes together in five minutes. Why buy bottled?
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Salad Dressing
Cuisine: American, French
Keyword: blood orange, coarse mustard, red wine vinegar, shallots
Servings: 12
Calories: 97kcal


  • 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


  • 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


Serving: 1tbsp | Calories: 97kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 15mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 0.4mg
Tried this recipe?Let us know how it was!
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Shallot, Orange and Molasses Vinaigrette
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