It’s who you know that makes all the difference! We just happen to be staying with the Wagner’s on their ranch and there is an abundance of winter fruit just ripe for the picking. When Donna asked if we’d like some blood oranges, I just couldn’t resist! And true to their giving nature, I soon had a bag of blood oranges and Meyer lemons. In this bag was a lovely vinaigrette just waiting to be made!
I love citrus of any kind but blood oranges are a rare find. Who knew they would be growing just steps away from our RV! Most blood oranges come from Mediterranean countries, Southern Italy in particular, but some are grown in California. They are often considered to be among the finest dessert oranges in the world, are great in salads and in a vinaigrette.
Its distinct maroon color will only develop when temperatures are low at night, as they have been around here lately! The flavor of a blood orange will differ depending on the growing region but they generally have a stronger flavor and the aroma is more intense than a normal orange. This fruit has a distinct, sweet flavor with a hint of raspberry. If you can’t find blood oranges then you can substitute a Cara Cara orange in the vinaigrette. Cara Cara oranges are largely grown in California and can be easier to find than blood oranges. Unless you are lucky like us and have friends that grow and pick them for you!
Blood Orange Vinaigrette
Blood Orange Vinaigrette ingredients with sweet Meyer lemons!
Place all of the ingredients except the oil in a medium, nonreactive bowl and whisk to combine.
While whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated.
Refrigerate in a container with a tight fitting lid for 4 to 5 days.
The Blood Orange Vinaigrette is a great addition to a holiday gift basket too!
Make a salad of mixed greens, roasted beets, segmented blood oranges, goat cheese and pistachio nuts for a lovely winter salad. Wagner Winter Salad!
- 1 blood orange, finely grated zest
- 3/4 cup freshly squeezed blood orange juice (from 2 medium oranges)
- 2 tablespoons freshly squeezed Meyer lemon juice
- 2 tablespoons finely chopped shallots
- 2 teaspoons whole-grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup vegetable oil
- Place all of the ingredients except the oil in a medium, nonreactive bowl and whisk to combine.
- While whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated.
- Refrigerate in a container with a tight fitting lid for 4 to 5 days. Yields 1 3/4 Cup
- Make a salad of mixed greens, roasted beets, segmented blood oranges, goat cheese and pistachio nuts for a lovely winter salad.