Orange-Maple Vinaigrette

Sweet, tangy and bright, this orange-maple vinaigrette is one of those dressings you'll want to keep on hand. Fresh orange juice and zest bring a little citrusy sweetness, while apple cider vinegar, Dijon mustard and maple syrup add the perfect balance of acidity and richness. It's especially delicious on my Cape Cod Salad, but just as good drizzled over roasted vegetables or a simple bowl of greens.

Yield: Approximately 1¼ cups

Servings: 8-10

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Ingredients

• 3 tablespoons apple cider vinegar

• Zest of ½ orange

• Juice of ½ orange, approximately 2 tablespoons

• 2½ teaspoons Dijon mustard

• 2 tablespoons pure maple syrup

• ½ teaspoon Diamond Crystal kosher salt

• ¼ teaspoon freshly ground black pepper

• ⅔ cup extra-virgin olive oil

  
  

Instructions

1. Combine the ingredients. In a medium bowl, whisk together the apple cider vinegar, orange zest, orange juice, Dijon mustard, maple syrup, kosher salt and black pepper until well combined.

2. Emulsify the dressing. Slowly drizzle in the olive oil while whisking continuously, starting with just a few drops at a time. Once the mixture begins to thicken, continue adding the oil in a slow, steady stream until the dressing is smooth and emulsified.

3. Taste and adjust. Taste the vinaigrette and adjust the salt, pepper or maple syrup as needed.

4. Serve or store. Use immediately or transfer to an airtight jar and refrigerate until ready to use.

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Serving Suggestions

Serve With:

• Cape Cod Salad

• Simple arugula or mixed green salads

• Grain bowls with quinoa or farro

• Grilled chicken or salmon

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Storage

Store the vinaigrette in an airtight jar or container in the refrigerator for up to 5 days. The olive oil may solidify slightly when chilled, so let the dressing sit at room temperature for 10–15 minutes before using. Shake or whisk vigorously to recombine.

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Maddie's Tip

The secret to a perfectly emulsified vinaigrette is patience. Start by adding the olive oil just a few drops at a time while whisking continuously. Once the dressing begins to thicken, you can increase to a slow, steady stream. This helps create a smooth, cohesive dressing that coats your greens beautifully instead of separating immediately.