A sweet and tangy dressing that tastes great with a spring mix or spinach salad. I prefer white balsamic vinegar it’s not as tart as the black. Using a peeled and pureed orange will make the dressing thicker
1 orange peeled or 1/2 cup orange juice
4 tbsp white balsamic vinegar
2 tbsp Dijon mustard
2 tbsp honey
fresh ground pepper to taste
Put orange in a small blender and puree
in a small jar or plastic container with tight fitting lid combine all ingredients. Cover and shake well.
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