Seriously Simple: Brighten up your winter salads with a trio of vinaigrettes
Salt and freshly ground black pepper, to taste
1/4 to 1/2 cup (65 mL to 125 mL) olive oil
1. Whisk together all of the ingredients except the oil. Continue whisking as you gradually pour 1/4 cup of oil into the vinaigrette; whisk in up to 1/4 cup more oil as desired. Taste and add more seasoning as desired.
This is perfect over a salad of thinly slice pears, Medjool dates and red onion on a bed of Cara Cara, navelina or blood oranges. Or try it on a grilled romaine, radicchio, or baby gems and chicken salad with sweet heirloom or cherry tomatoes, bitter arugula, and salty feta or blue cheese.
Orange Mustard Vinaigrette
Makes about 3/4 cup (185 mL)
1 tablespoon Dijon-style mustard
2 tablespoons red wine or raspberry vinegar
Freshly ground black pepper, to taste
1/4 cup (65 mL) freshly squeezed orange juice
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