Citrus Vinaigrette

 

My husband and I were in our old neighborhood by chance last month, so we decided to grab some lunch at a restaurant we used to go to.  When we got there, however, we discovered that the restaurant was closed that day.

We decided to go a bit out of our way to eat at one of our favorite breakfast and lunch places back in the day.  It was a stroke of good fortune as the lunch menu had a special called summer peach salad with chicken.  Hubby and I both ordered it—and while we enjoyed it, I thought I could do better.  The peaches weren’t ripe enough for me, and the vinaigrette was so so.  I also thought some goat cheese would be a great addition with the peaches.  In any event, the fortuitous lunch stop was inspiration for what will now become a summertime salad in our home whenever I can get my hands on some really ripe peaches.

As we headed home, a stop at Costco was on the agenda.  I passed a display of peaches, and the aroma was just wonderful.  Had I known just how delicious those peaches would turn out to be, I would have bought two cases rather than one.  I couldn’t wait to get back home to research some vinaigrettes for my own version of a summer peach salad.  I thought a citrus vinaigrette would be particularly good, and I was right!

This vinaigrette is so good, I could drink it!  From there I had no problem creating a peach salad that fulfilled all my expectations.  Stay tuned for that—but, in the meantime, this citrus vinaigrette deserves a post of its own!

Update:  Here’s the link to the Summer Peach Salad with Chicken.

Citrus Vinaigrette

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Ingredients

  • 3 tbl. cider vinegar
  • 1/3 cup fresh orange juice
  • 2 tbl. honey
  • 1 1/2 tsp. Dijon mustard
  • 1 garlic clove, finely minced
  • 1/4 tsp. salt
  • 1/4 tsp. fresh black pepper
  • 1/2 cup olive oil

Directions

In a liquid measuring cup whisk the vinegar, orange juice, honey, mustard, garlic, salt, and pepper.  Slowly stream in the olive oil and whisk vigorously until fully combined.

Cover and place in the fridge until ready to use.

Source:  A recipe from Salt and Baker

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