Citrus Sherry Vinaigrette
This bright and elegant dressing brings together the sunny essence of fresh orange with the sophisticated depth of sherry vinegar, all balanced by high-quality olive oil. The combination creates a beautifully balanced vinaigrette that’s refreshing and complex, with aromatic citrus notes that enliven greens. A simple yet refined dressing that transforms ordinary salads into something special, perfect for mixed greens, spinach, or arugula, and pairs wonderfully with nuts, cheese, and fruit-based salads.
Citrus Sherry Vinaigrette
zest from ½ an orange
1 tablespoon (15 milliliters) orange juice, squeezed from the peels
1 tablespoon (15 milliliters) sherry vinegar
1 tablespoon (15 milliliters) olive oil
Directions
Zest half of one of the oranges and place in a small cup. Use a sharp knife and slice the peel off the oranges, making sure to remove all the pith. Hold the peels over the cup with the zest and squeeze to extract the juice. You should have about 1 tablespoon (15 milliliters). If it is less, use more vinegar. Cover and set aside if not using immediately. Slice each orange into six slices. Remove any inner pith. Arrange on a serving platter.
Whisk the vinegar and oil into the orange juice. Just before serving, drizzle dressing over the salad.
