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. Saffron Vinegar*
- 2 tsp. honey
- 1/8 tsp. salt
- 3 Tbsp. extra virgin olive oil
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*Saffron Vinegar was a limited-time offer for February 2019. Missed out? Look out for it next year in one of our store locations!
Combine Freeze Dried Shallots and French Tarragon with orange zest, orange juice, Saffron Vinegar, honey, and 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