ORANGE VINAIGRETTE

Ingredients:

• 2 tablespoons vinegar (white wine vinegar, apple cider vinegar, champagne vinegar, or rice vinegar)
• 2-3 teaspoons grated orange zest
• ⅓ cup fresh orange juice (from 1 orange)
• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• ⅓ cup extra-virgin olive oil
• 2 tablespoons minced shallot
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper

Directions

• In a small bowl, whisk together vinegar, orange zest, orange juice, honey, mustard, olive oil, shallot, salt, and pepper until fully emulsified.
• Store refrigerated in an airtight container for up to 1 week.
• Note: You can also add the ingredients to a small jar with a tight fitting lid and shake until emulsified.

Notes:

• Makes ¾ cup of vinaigrette (6 servings, 2 tablespoons per serving).
• This orange honey vinaigrette is fabulous poured over crunchy greens, roasted beets, and other vegetables.
• Can be used as a marinade for meat - beef especially loves these citrus flavors.
• Try it on roasted sweet potato salad, arugula salad, or spinach salad for a fresh and tangy dressing.

Recipe from The Modern Proper