This dressing has a thick, luscious texture that belies its simplicity. Avocado oil is a flavorful substitution to the more frequently used olive oil and is a perfect match to the flavor of orange.
We enjoy the vinaigrette on a variety of salads incorporating beets, yet this particular citrus flavor pairs equally well with orange vegetables like butternut squash, sweet potatoes, and carrots.
Yields 1 1/3 cup (recipe may easily be halved).
1/2 cup frozen orange juice concentrate
1/2 cup Chosen Foods avocado oil
1/4 cup balsamic vinegar
1 tablespoon honey (see notes)
1/2 teaspoon kosher salt and a few grinds of the pepper mill
Allow the orange juice concentrate to sit on the counter long enough that you can scoop out the desired amount. It does not have to be completely thawed.
Whisk together the avocado oil, balsamic vinegar, honey, salt and pepper in a small bowl or jar. Add the orange juice concentrate and whisk until throughly combined and emulsified. If using a jar, you may screw the lid on tightly and shake well.
Store in the refrigerator. Dressing will keep for a week or more.
I have also made a stripped-down version of this vinaigrette, using only the first three ingredients. While that version is delicious, too, and you may wish to try it, the honey and seasonings round out the flavors nicely.
You can refreeze the orange juice concentrate for later use. I have made this recipe with regular orange juice and, while tasty, the concentrate creates a thicker, more flavorful dressing that emulsifies beautifully.