Mandarin Orange Vinaigrette
Another great way to incorporate the delightful flavour of mandarins into your everyday meals is this bright vinaigrette — especially good on bitter greens like Belgium endive and escarole and a joy on a spinach salad.
- 3/4 cup cider vinegar
- 3/4 cup mandarin orange juice, from 6-8 mandarin oranges
- 2 tbsp white wine vinegar, or good quality white balsamic vinegar
- 2 tbsp honey
- 1 medium shallot, minced
- 1 tsp Dijon mustard
- generous pinch of kosher salt, or to taste
- 1 - 1 1/2 cups good quality olive oil
Place the cider vinegar, mandarin orange juice, white wine vinegar (or white balsamic vinegar), honey, shallot, mustard and kosher salt in a blender. Pulse to combine.
While the blender is running, very slowly add olive oil in a steady stream through the top opening of the blender.
Transfer to a jar with a lid. Refrigerate the vinaigrette for up to one week.