Orange Vinaigrette

When we are putting a salad of baby greens alongside smoked poultry or brined pork, we will often use this orange-infused vinaigrette. The combination of mustard, orange zest, and balsamic vinegar is very appealing.

Vinaigrettes made with fruit zests and/or fruit juices are best made just before using so their flavors are lively and clear.


  • ½ cup rice bran, corn, or peanut oil
  • ¾ teaspoon Dijon mustard
  • ¾ teaspoon finely grated zest from a well-scrubbed orange
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sherry vinegar
  • ½ teaspoon soy sauce
  • ¼ teaspoon kosher salt
  • pinch of Roasted Szechwan Pepper-Salt
  • teaspoon Freshly ground black pepper


Shortly before using, whisk together all of the ingredients until emulsified. Leftovers can be refrigerated, but first strain out the zest, which can grow bitter. Bring to room temperature before using and shake well to recombine.