Citrus Vinaigrette

Our Citrus Vinaigrette was hit at our Mother’s Day Brunches. It’s a nice bright vinaigrette with plenty of zest for a late spring salad!

Number of Servings: Makes about 1 cup


2 teaspoons grated orange zest
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 Tablespoons apple cider vinegar
2/3 cup extra-virgin olive oil
2 teaspoons Dijon mustard
1 shallot, finely chopped
1 tablespoon honey
Salt and freshly ground pepper


In a blender, add the orange zest and juice, lemon juice, vinegar, mustard, shallot, and honey. turn the blender on medium speed and slowly add oil to emulsify. Season to taste with salt and pepper.