This dressing is adapted from the Autumn Pearl Couscous Salad over at Fufu’s Kitchen. I so enjoyed using the leftover dressing when I made her recipe the first time that I decided to give it its own post. It really perks up those lunch salads of leftover this and that, which for me today was spinach, oven-fried chicken from last night, and some pomegranate seeds (already prepared, which is not a bad thing at all!)
Orange Honey Mustard Dressing
makes about a cup of dressing, enough for several meals; adapted from Fufu's Kitchen
Ingredients
- 1 small shallot, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons honey or agave nectar
- 2 tablespoons Dijon mustard
- salt and freshly ground black pepper
- 4 tablespoons olive oil
Instructions
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Put shallots in a 12-ounce jar of dressing (the main reason I buy Bonne Maman jams—the perfectly sized jar with the red and white checked lid) and add the apple cider vinegar. Set aside while you juice the citrus and find the other things.
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Add the lemon juice, orange juice, honey/agave, mustard, and salt and pepper. Mix. Whisk in the olive oil. Refrigerate and use on any and all salad opportunities within a few days.
