This dressing pairs perfectly with the Persimmon Salad, but it’s also delicious over any salad, especially in winter when oranges are in season.
3 servings of dressing
(6 Tablespoon total)
2 tablespoons fresh orange juice (about half an orange)
1 tablespoon unfiltered apple cider vinegar
1 teaspoon Dijon mustard
Sea salt and black pepper to taste
Pinch of garlic powder (optional)
Ground fennel seeds (optional)
3 tablespoons extra-virgin olive oil
1 teaspoon orange zest (optional)
DRESS IT UP
Save time and make extra of this dressing to pour over salads in the near future.
Leave out the garlic powder.
In a small mixing bowl, whisk the orange juice, apple cider vinegar, Dijon mustard, sea salt, black pepper, garlic powder, and fennel seeds together.
Slowly drizzle in the extra-virgin olive oil, and continue whisking until well combined.
Garnish with orange zest.