This dressing pairs perfectly with the Persimmon Salad, but it’s also delicious over any salad, especially in winter when oranges are in season.
PREP TIME
10 minutes
COOKING TIME
–
YIELD
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
(gluten-free)
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.
FODMAP FREE?
Leave out the garlic powder.
NUTS
EGGS
NIGHTSHADES
FODMAPS
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.
