Orange Vinaigrette

Great on romaine salad with endive, yellow peppers, tomatoes, cucumbers, peaches and goat cheese or arugula with thinly sliced red onions.

Orange Vinaigrette
Cook time: 
Total time: 
Serves: 2
  • 3 tablespoons sherry vinegar or 2 tablespoons red wine vinegar and 1 tablespoon sherry
  • 2 tablespoons orange juice
  • zest of 1 orange (about ¾ - 1 teaspoon), minced
  • 4 - 5 tablespoons olive oil
  • Salt and pepper to taste
  1. Place everything except for the olive oil in a blender or a food processor fitted with a steel blade and process until thoroughly combined.
  2. While the machine is running, gradually add olive oil.
  3. Add salt and pepper to taste.