Saffron Citrus Vinaigrette Recipe
Active Prep: 5 min
- 1 tsp. Freeze Dried Shallots
- 1/2 tsp. French Tarragon
- 1/4 tsp. orange zest
- 2 Tbsp. orange juice
- 1 Tbsp. sherry vinegar
- 2 tsp. honey
- 1/4 tsp. Saffron Salt
- 3 Tbsp. extra-virgin olive oil
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*Saffron Salt is a limited-time offer in February. Missed out? Look out for it next year in-store or online!
Combine Freeze Dried Shallots and French Tarragon with orange zest, orange juice, sherry vinegar, honey, and Saffron Salt in a small bowl and let sit for 5 min. Slowly pour in extra-virgin olive oil while whisking mixture constantly to emulsify.
Stir again just before serving as mixture will separate after sitting. Serve with fruit salads, green salads, or pasta salads.
Michael Kimball, Savory Spice Test Kitchen