Maple Orange Vinaigrette
Heather Bowes
A beautiful vinaigrette with the warm sweetness of maple and the brightness of fresh squeezed orange. This recipe yields ¾ cup of vinaigrette, store any leftover in the refrigerator for up to a week.
Ingredients
- 1 tablespoon Ben’s Maple Syrup
- 3 teaspoons grated orange zest (wash and scrub your orange before zesting)
- 1 tablespoon of Dijon mustard
- 2 tablespoons apple cider vinegar
- ⅓ cup fresh orange juice
- ⅓ cup extra virgin olive oil
- 1 small shallot minced fine
- ½ - 1 teaspoon salt
- pinch of fresh cracked black pepper
- 1 teaspoon of crushed red pepper flakes
Directions
- In a blender combine all ingredients except the oil.
- Pulse blend 2 or 3 times
- Turn blender on low and slowly drizzle in the olive oil to incorporate.
- Use immediately or store covered in the refrigerator for up to a week.
- Note: this vinaigrette can also be made by adding all the ingredients to a jar, cover tightly and shake vigorously. The vinaigrette will separate but only needs a quick shake to blend again.