Name: Grapefruit and Honey Vinaigrette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 150ml
Cuisine: Mediterranean
Ingredients: 45 ml grapefruit juice; 20 g honey; 5 g dijon mustard; 2 g kosher salt; 1 g black pepper; 90 ml extra virgin olive oil

Equipment

Mason jar with tight-fitting lid

or Small mixing bowl and whisk

Citrus juicer*

* optional

Ingredients

6 servings

Vinaigrette Base

45 ml grapefruit juice, freshly squeezed
20 g honey
5 g dijon mustard
2 g kosher salt
1 g black pepper, freshly cracked

Oil

90 ml extra virgin olive oil

Nutrition (per serving)

147

Calories

Protein

Carbs

15g

Fat

Fiber

Sugar

139mg

Sodium

Method

Measure the freshly squeezed grapefruit juice, honey, Dijon mustard, kosher salt, and black pepper into a mason jar.

Stir or swirl the jar gently to ensure the honey and mustard dissolve completely into the grapefruit juice.

Pour the extra virgin olive oil into the jar. Secure the lid tightly and shake vigorously for about 30 seconds until the dressing becomes thick, opaque, and fully emulsified.

1mLook for: Dressing appears cloudy, cohesive, and lightly thickened, with no visible separation of oil and liquid.

Let the vinaigrette rest at room temperature (around 20C/68F) for 10 minutes. This resting period allows the flavors to meld and the salt to fully dissolve before serving over fresh greens or warm broccoli.

10m

Chef's Notes

Using fresh-squeezed grapefruit juice is paramount. Bottled citrus juices undergo pasteurization that dulls their bright, volatile aromatic compounds.
Dijon mustard acts as a crucial surfactant in this recipe. Even a tiny amount provides the necessary mucilage to lock the oil and water molecules into a stable emulsion without overwhelming the delicate citrus flavor.
If serving this over roasted broccoli, toss the florets with the vinaigrette while they are still hot. The residual heat opens the vegetable's cellular structure, helping it absorb the dressing's flavors much more efficiently.
For added complexity, include a pinch of freshly grated grapefruit zest. Be careful to grate only the topmost colored layer of the skin to avoid the bitter white pith.