Citrus-dijon Vinaigrette

Use this dressing on salads with seafood or shellfish.

by Dani Yokhna
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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