Tangy and sweet vinaigrette tastes wonderful over fresh greens, tomatoes, or avocados.
I love balsamic vinegar and I love the flavor of orange, however this vinaigrette was a complete was of ingredients. The balsamic overpowered the orange flavor and the mustard came through - but not in a good way. I tried to save it with some sugar, a bit of salt and some orange juice... - 09 Apr 2011 (Review from Allrecipes US | Canada)
My husband and I recently started eating healthier, and that included eating more salads and with vinaigrettes rather than commercial salad dressings which can contain lots of saturated fat and sodium. That being said, this is a pretty good recipe. It is quite tart though, so I added a couple tablespoons of honey and that seemed to do the trick and was a nice compliment with the mustard and orange. It is also quite a large recipe, so you may want to cut it in half if you don't plan to use it all week. All in all, I'm glad I found this recipe and plan to continue to use it in the future. - 30 Sep 2005 (Review from Allrecipes US | Canada)
Use White Balsamic Vinegar instead of dark. Or you can use rice wine vinegar which is sweeter. Be sure you have a good sweet orange. - 16 Apr 2011 (Review from Allrecipes US | Canada)