Orange Honey Salad Dressing Recipe
This is a delicious Orange Honey Salad Dressing that is so light and flavoursome. Over the festive period I served a lot of smoked salmon and trout with a side salad or a mixed leaf salad starter with cooked prawns. Both are delicately flavoured and easy to make but start any meal on an relaxed note for the host and a spoil for your guests.
With the delicacy of serving smoked fish, tofu or meats you need a salad dressing that will not over power. All the above are subtle and mild, that they should remain the star and dominant flavour on the plate. This dressing was born out of what I had indoors, some oranges, a little cream left over from dessert making and some local honey, so I combined them and it made a delicious Orange Honey Salad Dressing recipe.
I have made the dressing on more than one occasion after the festivities and each time the salad leaves have been cleared from the children’s plates too which is a great result. Anything that can make children eat salad leaves they usually don’t enjoy is worth making.
- 1 level teaspoon Dijon mustard
- 1 teaspoon crushed garlic or to taste
- 2½ tablespoons White Wine Vinegar
- 7 tablespoons extra virgin olive oil
- 2 tablespoons fresh cream
- 2 tablespoons freshly squeezed orange juice
- salt and pepper to taste
- 1 tablespoon orange zest from an un-waxed orange
- Add all the ingredients into a glass jar and shake.
- Dress the salad by pouring a little dressing in at a time to coat.
Keep any dressing in the fridge for as long as the lifespan of the cream.