Spreads, Sauces, Dips & Condiments
Orange Mustard Vinaigrette
1/2 Cup Balsamic Vinegar
2/3 Cup Extra Virgin Olive Oil
1 Orange, juiced
2 Tbsp. Orange zest
2 Tbsp. Coarse-grained mustard
In a medium bowl, whisk together the balsamic vinegar, olive oil, orange juice, orange zest and mustard.
Use immediately, or store in the refrigerator for up to one week.
Notes: Need to use very sweet oranges for this recipe.