This citrus vinaigrette features notes of candied fruit and caramel, thanks to an orange juice reduction over flame. When creating homemade dressings, always taste test the mixture with a small piece of lettuce to determine how its flavor profile will change with the introduction of greens.
- 1/2 cup orange juice (preferably freshly squeezed)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon orange or lemon zest
- 2 tablespoons white wine vinegar
- 1/2 teaspoon dried mustard
- 1/2 teaspoon Celtic or pink Himalayan sea salt
- 3/4 cup extra virgin olive oil (100% olives, such as Lucini)
- Saucepan & stove
- High-powered blender with a removable center cap
Pour the orange juice into a small saucepan and set over medium heat on the stove. Using a whisk to stir continuously, reduce the juice for approximately 6-8 minutes or until about 1 tablespoon of liquid remains. Be sure to avoid burning the reduction. Thickening time will depend on whether or not the juice is freshly squeezed (fresh juice reduces faster than store-bought varieties that are usually pasteurized).
Once the juice is reduced, remove immediately from the heat.
Add the cooled reduction, lemon juice, collected zest, vinegar, mustard and salt to a high-powered blender and pulse until incorporated.
Remove the center cap of the blender. As the blender runs, slowly pour in the olive oil, blending until the dressing is fully emulsified.
Store in the refrigerator until ready to use.