Orange-Dijon Mustard Vinaigrette, Salad with Blackened Shrimp

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Sometimes a perfect summer salad is not complete without fruit of one type or another. This salad has fresh orange juice in the vinaigrette as well as orange segments in the salad. I have had to delicately balance the vinaigrettes flavors, beacuse orange and vinegar are both acidic. I hope you enjoy the results. Recipe makes about 2 cups vinaigrette. This salad is also great with grilled chicken or steak.


  1. To make the vinaigrette, put the orange juice, vinegar, mustard, and honey into a small bowl, zest 1 orange and add to the bowl, whisk in the canola oil until emulsified. Season with a pinch salt, and white pepper, stir and taste.  
  2. Wash, spin and shred the lettuce, add to a large bowl. Thinly slice the onion and add to the bowl with the tomatoes. Peel 2 oranges, completely remove the pith. Following the segements of the orange, slice out the segments and place aside on a plate.
  3. Heat a saute pan to medium high, add a little oil and butter. Toss the shrimp with the seasonijg and a pinch of salt. Working in batches saute the shrimp , about 1-2 minutes each side. 
  4. Add the vinaigrette to the salad with the orange segments and toss. Arrange the salad on the plates with the shrimp to the side.


  • 1/4 cup white wine vinegar
  • 1 cup canola oil
  • 1/2 cup freshly squeezed orange juice, about 3 oranges
  • plus 2 oranges for segments
  • 2 tsp honey
  • 2 tsp Dijon mustard
  • 1 red onion
  • 2 romaine lettuce hearts
  • 1/4 lb grape or cherry tomatoes
  • 24 large raw shrimp, peepled, deveined, tail on
  • 1 Tbs blackened seasoning
  • butter and canola oil for cooking
  • salt and white pepper        

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