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Loquat Vinaigrette Dressing
April 1, 2026
A bright, citrusy loquat vinaigrette that comes together in minutes and pairs beautifully with spring greens.
Great for mixed greens, shaved fennel, or as a bright marinade base for roasted vegetables.
Loquat Vinaigrette Dressing
Based on the Rooted in Nature recipe; fresh loquat juice blended with vinegar, olive oil, mustard, and oregano.
Prep: 15MCook: 0MServes: 1 1/2 cups
Ingredients
- 1 lb fresh loquats (about 2 1/2 cups)
- 1/2 cup white wine vinegar
- 1/4 cup olive oil
- 1 tsp dijon mustard
- 1 tsp oregano
- Salt and pepper to taste
Method
- Place loquats in a sturdy bowl and mash until skins break and fruit releases juice.
- Squeeze mashed loquats in small handfuls to separate juice from pulp and seeds.
- Strain juice through a fine mesh strainer until smooth; aim for about 1/2 cup juice.
- Add loquat juice, white wine vinegar, olive oil, dijon mustard, oregano, salt, and pepper to a blender or food processor.
- Blend briefly until emulsified.
- Taste and adjust seasoning, then refrigerate. Use within about 2 weeks.