Blood Orange & Honey Vinaigrette
We created this beautiful citrusy dressing to star along with our specialty salads and to season roast salmon before it goes in the oven. This vibrant vinaigrette is best made with a high power blender such as Vitamix or Blendtec. If you don’t own one (oh, you really should!), use a regular blender and pour the dressing through a fine mesh strainer to catch any pulp before adding the olive oil. Winter Citrus Salads just brighten up the day and provide lots of vitamin C & packed-in nutrition. This sparky dressing that will be a new favorite in your recipe box; you’ll use it time and again! Recipe Note: you can add more or less honey to your taste preferences. We like the tiny bite of bitter from the orange pith, it pairs nicely with nuts, seeds, and dried or fresh fruits.
We’ll be offering a variety of super food salads made with Kale, Cabbage, Carrot, Spinach, Roasted Root Veggies, Pepitas or Toasted Nuts, Dried Apricots or Cranberries and crumbly cheeses such as Goat or Feta all month for lunch specials. We’re starting the year in a modern direction by providing a few new healthy options along with your good ol’ favorites from our menu. Many of our special salads can be modified to fit the “whole 30” plan, The Keto Diet, The Paleo Diet, Vegetarian or Vegan Diet, or can just be enjoyed because they are DARN DELICIOUS! Stop in for lunch, carry out, or order large salads ahead of time for your office or catered lunches. With a day’s notice, we can deliver larger orders to your door. We love to make #foodforeveryone at Starky’s!
1 blood orange or Cara Cara orange-whole, unpeeled, chopped
1 blood orange or Cara Cara orange-juiced
1 lemon, juiced
¼ cup honey
¼ cup apple cider vinegar
1 cup olive oil
Salt and Pepper to taste
Place the chopped, whole, unpeeled orange in the blender. Juice the other orange and the lemon and add to the blender. Add the honey and vinegar and blend on high for 30-45 seconds until smooth. Remove the feed top and add the olive oil in a slow, steady stream with the motor running until the dressing is emulsified. Taste the vinaigrette and if needed, season with a pinch of salt and pepper. This vinaigrette will last one week in the refrigerator. Serve on leafy green salads with toasted nuts, goat or feta cheese, roasted root vegetables, or dried fruits.