Orange Vinegrette

Put down that salad cream, the 70s are over. There is no excuse for pre-made dressings anymore.

This quick vinaigrette need not be fussy, stressful or packed with sugar, like so many of the shop-bought kind. You can feel free to omit the Honey if you fancy, but it adds just the right amount of sweetness to make it the perfect accompaniment for bitter leaves and robust veg.

I like mine with fresh spring onions and roasted root veg  – or a new favourite is over thinly sliced kohlrabi, shredded fennel and few dandelion leaves and a scattering of parmesan.

All you need for this cracking dressing is an old jam jar a few ingredients and an arm for shaking. Made double quantities and keep it in the fridge for superb convenience.

  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Fresh Orange Juice
  • 1 tsp Dijon Mustard
  • 1 tsp Honey
  • 4-5 tbsp Extra-Virgin Olive Oil
  • a good grinding of salt and cracked black pepper

Add all the ingredients to a jar (secure the lid) and shake.

Today it was served over this lil beauty…

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