Citrus, Hibiscus, White Balsamic Recipe

Steep hibiscus

Place dried hibiscus flowers (or tea bags) in a heatproof bowl or small jar. Pour 120 ml boiling water over them. Steep for 8–10 minutes until the liquid is deep magenta and fragrant.

Strain and measure

Strain the hibiscus infusion through a fine-mesh sieve into a measuring cup, pressing lightly to extract liquid. You should have about 100–110 ml; if needed, top to 120 ml with cooled boiled water. Let it cool to lukewarm (about 10 minutes).

Combine acid and sweet

In a medium bowl or jar, whisk together the cooled hibiscus infusion, white balsamic vinegar (60 ml), fresh orange juice (60 ml), lemon juice (15 ml), Dijon mustard (5 ml) and honey (15 ml) until smooth and homogenous.

Emulsify with oil

Slowly drizzle in the extra-virgin olive oil (120 ml) while whisking vigorously to emulsify. Alternatively, place all components except oil in a blender or an immersion blender cup, blend briefly, then stream in the olive oil to create a stable vinaigrette.

Season

Taste and season with 1 tsp sea salt and 1 tsp freshly ground black pepper. Adjust sweetness or acidity to taste: add another 1–2 tsp honey if too tart, or 5–10 ml more vinegar or citrus juice if too sweet. If the vinaigrette is too strong, add up to 30–60 ml olive oil or 15–30 ml water to mellow.

Strain (optional) and rest

For a perfectly smooth finished dressing, strain the vinaigrette through a fine mesh sieve to remove any remaining hibiscus particles or zest. Refrigerate for at least 15 minutes to allow flavors to meld; bring to room temperature and re-whisk before serving if chilled.

Prepare salad greens: wash and spin dry 4 cups mixed salad greens or microgreens. Place on a serving platter or individual plates.

Segment or thinly slice citrus: if using whole citrus, cut into thin rounds or supremes and arrange over greens. Scatter 1 tbs orange zest lightly over, if using.

Dress the salad: drizzle the citrus-hibiscus white balsamic vinaigrette over the greens and citrus — about 2–3 tablespoons (30–45 ml) per serving, or to taste. Toss gently if serving family-style.

Finish and serve: sprinkle toasted chopped pistachios or almonds (30 g) for crunch. Serve immediately. Leftover dressing keeps in a sealed container in the refrigerator for up to 5 days; whisk or shake before use.