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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

  1. 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.

  2. 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.