Turn, Turn, Turn

Posted by on Mar 4, 2013 in Salad | 3 comments

Turn, Turn, Turn

The window is open in California as we leave the winter months behind and scoot into springtime.










Last week MP and I took Julianna to her junior high Open House.  We visited her core room, math, and marine biology classrooms.

At the end of the evening, as the girls were finishing homework and studying for Friday exams, Jules asked me if I would write a blog post about the salad dressing I had made for dinner.  She wanted to make sure her mother had access to it.







Julianna Gray-- a vivid, sweet, tart, and complex gem with a red blush.

This is for you Jules!

Blood Orange Vinaigrette








Dijon, salt, and pepper








1/4 cup fresh blood orange juice








2 tablespoons Balsamic vinegar
















Begin adding olive oil one tablespoon at a time.








I added 2 tablespoons of oil--until it tasted balanced (to me).








Adjust the seasonings.

If I had known the salad and vinaigrette was a maroon wonder I would have taken a picture!

What took it over the top?

Avocado or Goat Cheese?








Blood Orange Vinaigrette

Blood Orange Vinaigrette


  • 2 teaspoons Dijon mustard
  • Pinch of Kosher salt and freshly ground pepper (to taste)
  • ¼ cup freshly squeezed blood orange
  • 2 Tablespoons Balsamic vinegar
  • 2 Tablespoons extra virgin olive oil


  1. Combine mustard, salt, pepper, and vinegar in a small bowl; stir well to blend.
  2. Drizzle olive oil into combined ingredients whisking constantly until thick and smooth. Adjust seasonings.




  1. 3-4-2013

    It’s great you posted this recipe. I see blood oranges are out now, and I was looking for a salad dressing utilizing these oranges.

    Thank you for thinking of your “followers”.

    • 3-4-2013

      … thank you Glenda!

  2. 3-5-2013

    Love the tribute to your sweet Jules!


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