Citrus Vinaigrette for Fennel and Orange Salad

• orange juicefreshly squeezed, about 1 orange60ml
• lemon juicefreshly squeezed1 tbsp
• dijon mustard1 tsp
• honey1 tsp
• extra virgin olive oil60ml
• orange zest, finely grated (optional)1 tsp
• fine sea salt¼ tsp
• black pepper, freshly ground1 pinch

Method

1. 1

   Zest the orange if using, then juice it. Measure out 60 ml of juice and 1 tablespoon of lemon juice.

   Zest before juicing, it's much easier.

2. 2

   In a small bowl or jar, combine the orange juice, lemon juice, Dijon, honey, zest, salt, and pepper. Whisk until the mustard and honey dissolve.

3. 3

   Slowly drizzle in the olive oil while whisking, or shake the jar hard, until the dressing is thick and emulsified.

   If using a jar, shake for about 20 seconds.

4. 4

   Taste and adjust with more salt, lemon, or honey. Dress the salad just before serving so the fennel stays crisp.

Per serving

125

kcal

0g

protein

4g

carbs

13g

fat