Fresh orange and savory rosemary combine in this incredible vinaigrette, perfect for dressing any salad. Try it over fresh spinach leaves tossed with orange sections and cucumber slices. Store up to one week in the refrigerator in an airtight container.
- 1 Hale Groves Honeybell Orange, juiced (about ½ c.)
- ¼ c. olive oil
- 1 Tbsp. white wine vinegar
- 1 Tbsp. fresh rosemary, chopped fine
- ½ tsp. sweet Hungarian paprika
- ¼ tsp. kosher salt
- ? tsp. dried mustard
Combine all ingredients in a small bowl. Whisk together. Drizzle over your favorite green salad.