Burnt Orange and Mustard Vinaigrette
Orange halves caramelised in a hot pan until their edges blacken, then squeezed into a mustardy vinaigrette. It has a bittersweet depth that suits bitter leaves, roasted roots and anything with cheese.
- Vegetarian
- Vegan option
Method
Sprinkle the cut sides of the orange halves with the sugar. Place cut side down in a dry, hot frying pan and cook for 3–4 minutes until deeply caramelised and blackened in patches.
Cool slightly, then squeeze the juice into a bowl, straining out any pips. You should have around 100 ml. Pour into a small pan and simmer for 4–5 minutes until reduced by half and syrupy.
Meanwhile soak the shallot in the vinegar with a pinch of salt for 5 minutes.
Whisk the mustards into the reduced juice, then whisk in the shallot and vinegar. Slowly whisk in the olive oil until emulsified.
Taste and adjust with honey, salt or pepper. Leave for 10 minutes before using so the flavours settle.
Serving ideas
Spoon over chicory and radicchio, roasted carrots, beetroot or grilled chicken. Excellent with blue cheese and walnuts.
•Variations
Make it yours
Vegan
Use maple syrup in place of honey.
Blood orange
Make it in blood-orange season for an extra-vivid colour.
Herbed
Stir in thyme leaves or chopped tarragon.
