Orange Dijon vinaigrette is a bright homemade salad dressing that is packed with flavor from fresh oranges, Dijon mustard, and fresh thyme. Served over a bed of greens with a variety of winter citrus fruits, avocado, red onion, and goat cheese. This may become your new favorite salad!
This recipe isn’t so much about the salad, as it is about the salad dressing. I stopped buying bottled dressing many moons ago, much to my family’s annoyance. Spencer loves any kind of blue cheese dressing, while 15 year old Sophie will eat just about anything covered in ranch or this Green Goddess dressing. My 21 year old, Emma, has always been perfectly content with my made-from-scratch dressings. Lately, Spencer has come to realize that he prefers his greens dressed in good olive oil, with a bit of lemon juice or vinegar, plus salt and pepper.
I don’t think many people realize how easy, I mean really easy, it is to make a simple and delicious homemade salad dressing.
Especially this orange Dijon vinaigrette dressing.
When you read the label on a bottle of “classic Italian” salad dressing, olive oil is almost never in listed in the first few ingredients. But in a “classic” vinaigrette dressing, olive oil should be the star. This is also the time to use the best olive oil you can afford.
I have no less than 4 different types and qualities of olive oil in my cupboard. I splurge on the best imported olive oil from a local specialty store, (though sometimes I might collect them when I travel) just for drizzling on tomatoes or in salad dressing. A classic vinaigrette consists of oil, vinegar, or in this case, citrus juice, for acidity, and a bit of sweet, either a whisper of sugar or honey. Herbs are a nice touch, though not necessary.
My go-to fresh herb is thyme. While I love basil, I feel it is decidedly a summer herb, while thyme seems to float effortlessly between all the seasons. That, and the fact that thyme grows year-round in my pathway, making it easy to pick and add to just about any dish I prepare.
I think if you stick to the basic vinaigrette rule, and test several types of oils and vinegars, you will find a blend that’s pleasing to your family.
This orange Dijon vinaigrette dressing is delicious with winter citrus fruits. I used grapefruit, oranges and blood oranges, but it would also be delicious on a simple romaine salad. In addition to the citrus fruits, this salad has avocado slices, purple onion and slivers of endive. Goat cheese makes this a lovely and light vegetarian entree.
Here’s the orange Dijon vinaigrette dressing recipe. Enjoy!
- 4 Tablespoons freshly squeezed orange juice
- 2 teaspoons Dijon mustard
- 1/2 c. olive oil
- 1 clove of garlic minced
- 1 Tablespoon honey
- 1 Tablespoons apple cider vinegar
- 1 teaspoon fresh chopped thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 grapefruit peeled and sliced
- 2 oranges peeled and sliced
- 2 blood oranges peeled and sliced
- 2 avocados peeled and sliced
- 1 purple onion peeled and sliced
- 8 cups field greens
- 6 ounces goat cheese crumbled
- additional chopped thyme leaves for garnish
Whisk all dressing ingredients together. (Orange juice through black pepper)
Serve immediately over salad greens or citrus slices. Store leftover dressing in the refrigerator.
For Salad: arrange field greens on a platter and top with assorted citrus slices; orange, grapefruit and blood orange. Add sliced purple onion, and avocado.
Top with crumbled goat cheese if desired.
Drizzle with dressing and additional fresh thyme leaves for garnish.