Yield: 2 3/4 cups
Ingredients
- 1 cup fresh orange juice
- 1 3⁄4 cups extra-virgin olive oil
- 1 ounce orange blossom water
- 2 tablespoons Dijon mustard
- 1 tablespoon unseasoned rice wine vinegar
- 1 tablespoon + 1 teaspoon honey
- Sea salt and freshly ground black pepper
Instructions
- Place all ingredients in blender and blend until thoroughly emulsified.
- Reserve until ready to drizzle over seasonal green salad.
Pairs beautifully with our Russian River Chardonnay.