Ingredients
1 large orange (peeled and divided, seeds removed if present, approximately 1 cup orange pieces)
¼ cup shallot (roughly chopped)
1 tbsp tahini
1 tsp dijon mustard (or brown mustard)
1 tbsp apple cider vinegar
1 tbsp maple syrup (or date paste, link in Chef’s Notes)
Directions
1
Make the dressing: Add all vinaigrette ingredients to a high speed blender or food processor and blend until smooth. This may take several rounds of blending and scraping the sides with a spatula. Set aside.
Chef's Notes
Substitutions
For the orange, use Navel, Cara Cara, or Valencia.
Use red or yellow onion for the shallot.
Use white wine vinegar, red vinegar or Sherry vinegar in place of the apple cider vinegar.
Whole food sweetener
Use date paste in place of maple syrup.
Companion Recipes
Drizzle over the Rosemary and Garlic Instant Pot Chickpeas.
Marinate or drizzle over the Easy Peasy Grilled Tempeh.
Storage
Store Orange Shallot Vinaigrette in an airtight container in the refrigerator for up to 5 days.
Ingredients
1 large orange (peeled and divided, seeds removed if present, approximately 1 cup orange pieces)
¼ cup shallot (roughly chopped)
1 tbsp tahini
1 tsp dijon mustard (or brown mustard)
1 tbsp apple cider vinegar
1 tbsp maple syrup (or date paste, link in Chef’s Notes)
