Name: Grapefruit and Honey Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 150ml
Cuisine: Mediterranean
Ingredients: 45 ml grapefruit juice; 15 g honey; 5 g dijon mustard; 90 ml extra virgin olive oil; 2 g kosher salt; 1 g black pepper

Equipment

Small mixing bowl

or Mason jar with a tight-fitting lid

Whisk

Citrus juicer*

* optional

Ingredients

10 servings

Base

45 ml grapefruit juice, freshly squeezed
15 g honey
5 g dijon mustard

Oil and Seasoning

90 ml extra virgin olive oil
2 g kosher salt
1 g black pepper, freshly ground

Nutrition (per serving)

Calories

Protein

Carbs

Fat

Fiber

Sugar

84mg

Sodium

Method

In a small mixing bowl, combine the freshly squeezed grapefruit juice, honey, Dijon mustard, kosher salt, and black pepper.

Whisk the mixture vigorously until the honey and salt are completely dissolved and the mustard is fully incorporated into the liquid.

While whisking constantly, slowly drizzle in the extra virgin olive oil in a thin, steady stream. Continue whisking until the dressing is glossy, thickened, and completely emulsified.

2mLook for: Opaque, slightly thickened liquid that coats the side of the bowl

Chef's Notes

Always use freshly squeezed grapefruit juice; bottled versions often undergo pasteurization which mutes the bright, volatile aromatic compounds essential for a vibrant dressing.
The Dijon mustard is practically undetectable in the final flavor profile but is chemically necessary to stabilize the emulsion between the acidic juice and the oil.
For variations, consider adding half a teaspoon of finely chopped fresh thyme or a small pinch of poppy seeds to add visual appeal and subtle herbal notes.
When dressing delicate greens, add the vinaigrette to the bottom of the salad bowl, place greens on top, and toss just before serving to prevent wilting.