Best Orange Mustard Vinaigrette Recipes

Endive and Escarole Salad with Mustard-Orange Vinaigrette image

Provided by Paul Grimes

Yield Makes 8 servings

Number Of Ingredients 6

2 navel oranges
2 teaspoons red-wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 medium head escarole, torn into 2- to 3-inch pieces (12 cups)
4 Belgian endives, leaves separated and halved crosswise

Steps:

Grate 1 teaspoon zest from 1 orange and reserve.
Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
Add escarole, endive, and orange segments to vinaigrette and gently toss.

Beef and Orange Salad with Red Onion Mustard Vinaigrette image

Yield Serves 2

Number Of Ingredients 9

1 1/2 tablespoons red-wine vinegar
1 tablespoon Dijon-style mustard
1/4 cup olive oil
2 tablespoons finely chopped red onion
1 tablespoon finely chopped fresh parsley leaves
3/4 pound sirloin steak, about 1 inch thick
1 garlic clove, halved
Boston lettuce, shredded, for lining the plates
1 navel orange, peeled, the zest and pith cut away with a serrated knife and the sections cut away from the membranes

Steps:

In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Stir in the onion and the parsley. Rub the steak with the garlic, discard the garlic, and sprinkle the steak with salt and pepper to taste. Broil the steak on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat and let it stand for 5 minutes. Divide the lettuce between 2 plates, arrange decoratively on the top the steak, sliced thin diagonally, and the orange sections, and drizzle some of the dressing over each salad. Serve the remaining dressing separately.

Orange Mustard Vinaigrette image

Provided by MCRAIB

Time 5m

Yield 6

Number Of Ingredients 5

½ cup balsamic vinegar
⅔ cup extra virgin olive oil
1 orange, juiced
2 tablespoons orange zest
2 tablespoons coarse-grained mustard

Steps:

In a medium bowl, whisk together the balsamic vinegar, olive oil, orange juice, orange zest and mustard. Use immediately, or store in the refrigerator for up to one week.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 8 g, Fat 25 g, Fiber 1.5 g, Protein 0.7 g, SaturatedFat 3.5 g, Sodium 84.6 mg, Sugar 6 g