ABOUT THE RECIPE:
This dressing is a tasty variation on my “go-to” dressing. It’s the perfect blend of tangy and sweet, making it an ideal choice for any crisp green salad. (See salad recipe below)
Makes about ⅔ cup dressing
INGREDIENTS:
4 tablespoons orange (or tangerine) infused extra-virgin olive oil
3 tablespoons maple syrup
2 tablespoons Dijon mustard
2 tablespoons good-quality balsamic vinegar
INSTRUCTIONS:
Put all of the ingredients into a small bowl and briskly whisk to emulsify.
Ingredients
Directions
ABOUT THE RECIPE:
This dressing is a tasty variation on my “go-to” dressing. It’s the perfect blend of tangy and sweet, making it an ideal choice for any crisp green salad. (See salad recipe below)
Makes about ⅔ cup dressing
INGREDIENTS:
4 tablespoons orange (or tangerine) infused extra-virgin olive oil
3 tablespoons maple syrup
2 tablespoons Dijon mustard
2 tablespoons good-quality balsamic vinegar
INSTRUCTIONS:
Put all of the ingredients into a small bowl and briskly whisk to emulsify.
Four-Veggie Salad
For a quick family-style salad, artfully arrange chopped Romaine lettuce, grape tomatoes, carrot sticks, and sweet pepper slices in a salad bowl. Drizzle with Balsamic-Orange Dressing and several generous grinds of rainbow black pepper (optional), and serve. (I use the Papa Vince Olive Oil with oranges or Papa Vince Olive Oil with tangerines for this recipe!)
VARIATIONS: Sweet Balsamic-Dijon Salad Dressing: Replace the orange infused extra-virgin olive oil with plain extra-virgin olive oil. This is my “go-to” dressing!
Balsamic-Lemon Dressing: Replace the orange infused extra-virgin olive oil with lemon infused extra-virgin olive oil.
