Orange Blossom Dressing
Yield: 2 3/4 cups
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
1. Place all ingredients in blender and blend until thoroughly emulsified.
2. Reserve until ready to drizzle over seasonal green salad.
Pairs beautifully with our Quail Hill Chardonnay.