shake · vinaigrette
★ STARRED KITCHENPrep 5 minOrange Mustard Vinaigrette
Independent adaptation of a publicly published Angela Hartnett recipe. Not affiliated with, sponsored by, or endorsed by Angela Hartnett.
DRESSING · DUCK BREAST & CHICORY & PEARS
A dressing for duck breast & chicory & pears.
Hartnett's orange mustard vinaigrette.
Ratio
Ingredients
- Olive Oilabout ⅓ cup (75 ml)
- Red Wine Vinegar1 Tbsp (15 ml)
- Dijon Mustard1 tsp (5 ml)
- Orangeabout ½ orange (2 g)
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, DIJON.
- Season to finish: ORANGE (about 2 tsp).
- Cap the jar and shake until emulsified.
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4 ingredients. One pour.
You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.
1 kitchen · 1 star
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Provenance
Angela Hartnett works in Italian / modern British at Murano; credentials include Michelin 1* (Murano, London); Michelin 1* (Cafe Murano lineage / Hartnett Holder & Co).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.7× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Angela Hartnett / The Guardian (duck with dates and walnuts; NDTV reprint) (published as “Orange Mustard Vinaigrette”). Full citation lives in Provenance.
What if it separates?
Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.