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A metal jar lid with a white label that reads “BLOOD ORANGE VINAIGRETTE.” The lid has the “Ball Sure Tight” logo printed above the label.

Blood Orange Vinaigrette

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Bright, zesty, and just the right amount of refined. This blood orange vinaigrette brings a citrusy pop to salads, roasted veggies, and grain bowls.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 20 tablespoons
Course: Dressing/Condiment
Cuisine: Californian
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup Extra-Virgin Olive Oil
  • ½ cup Vinegar white wine, champagne, or apple cider
  • 2 tablespoon Dijon Mustard
  • ½ Blood Orange freshly juiced, approx. 2 tbsp
  • Kosher Salt to taste
  • Black Pepper to taste

Equipment

  • 2-Cup Jar with Lid
  • Whisk or small blender

Method
 

  1. In a 2-cup jar, combine the olive oil, vinegar, Dijon mustard, and blood orange juice.
  2. Seal the lid tightly and shake vigorously until fully emulsified.
  3. Taste and adjust with salt and black pepper as needed.
  4. Store in the refrigerator for up to 2 weeks.

Notes

Storage: Keep this in a sealed jar in the fridge for up to 2 weeks. The oil will solidify when cold, so let it sit at room temperature for 10-15 minutes and shake well before using.

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