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Citrus-dijon Vinaigrette

Use this dressing on salads with seafood or shellfish.

Citrus-dijon Vinaigrette
Photo by Rhoda Peacher
  • 2/3 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed orange juice, strained to remove seeds and pulp
  • 2 T. freshly squeezed lemon juice, strained
  • 1 T. Dijon-style mustard
  • 1 T. minced shallots or red onion
  • 1 tsp. honey
  • 1/2 tsp. orange zest
  • 1/2 tsp. lemon zest
  • salt and freshly ground black pepper to taste
  • 1 T. minced fresh chives, rosemary or dill (optional)
Combine all ingredients in a jar, seal tightly and shake vigorously to blend. Refrigerate for at least 2 hours to allow flavors to blend. Shake again before serving.

Dressing can be used for up to two weeks when stored in the refrigerator. Makes 1 cup.

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Citrus-dijon Vinaigrette

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Reader Comments
This sounds wonderful. Perfect for a hot summer day.
Melanie, Hopetown, ON
Posted: 5/29/2011 2:50:39 PM
Sounds nice and light.
christine, greeley, CO
Posted: 4/19/2011 4:30:43 AM
Sound good and will try it
Mike, Pisgah Forest, NC
Posted: 2/18/2011 11:47:44 AM
It does sound good but it also sounds like a lot of work.
l, r, NM
Posted: 8/12/2010 8:12:23 AM
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