How to Make This Sweet Orange Vinaigrette
You’ll need two medium juicy navel oranges (if the skin feels very thick and spongey, they’re typically not as juicy), organic apple cider vinegary (the murky stuff), honey, garlic, salt, freshly ground black pepper, a little dollop of Dijon mustard, and a neutral-flavored vegetable oil (I prefer peanut).
Zest the oranges and set the zest aside.
Cut the oranges in half
and juice them into the jar of a blender–you should have about 1/3 cup of juice (you can supplement it with another orange, some store-bought juice, or a little water if necessary.)
Add the garlic, vinegar, honey, mustard, salt, and pepper to the jar of the blender. While blender is running on low speed, add the oil in a slow, steady stream. Transfer to a storage container and stir in the reserved zest. Allow to stand for at least 1 hour before serving.
printable recipe
