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.
Servings: 12
Calories: 97kcal
Equipment
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
Instructions
- 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
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
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Summary

Recipe Name
Shallot, Orange and Molasses Vinaigrette
Author Name
Shannon Butler
Published On
Preparation Time
Total Time