Burnt Honey and Orange Vinaigrette

Total Time
Prep 10 mins
Cook 10 mins

Great salad dressing for greens, shrimp or chicken salad.

Ingredients Nutrition


  1. Pour the honey into a 2½ cup saucepan or a small nonstick skillet.
  2. Cook on medium heat until it begins to foam up, then reduce heat slightly and cook 4 to 5 minutes, swirling the pan occasionally, or until the honey begins to caramelize and turn a light brown.
  3. Remove pan from heat and pour in the orange juice.
  4. Set back on burner and stir to dissolve the honey.
  5. Stir in orange zest.
  6. Pour into a bowl and cool.
  7. Whisk in vinegar, salt, pepper and oils until thickened and blended.
  8. Refrigerate until ready to use.
Most Helpful

This one hits the baseball out of the ballpark! I subbed cara cara oranges for standard, used local wildflower honey and walnut oil for vegetable. Thanks! Added to my Best of 2012 cookbook!

COOKGIRl March 08, 2012

What a deliciously sweet dressing, with lots of tang. We enjoyed this very much and used freshly squeezed OJ which I think is key. I made exactly as written right down to the 2 types of oil. I didn't find that the honey mixture needed to cool much, I only left it for as long as it took to get the salad into the bowl. This would be terrific warm over spinach. Thanks PaulaG, can't wait to make this again. Made during ZWT7.

magpie diner June 08, 2011

Citrus based dressings are my absolute favourite. They are always so fresh tasting. Like Spring on your tongue. This my friends, is one of the best. There is a wonderful balance of the sweet and tart, and it's very smooth. I did mess up by using a stick blender. There went all that lovely orange pulp and zest. It only affected the look of the dressing, but certainly not the taste. You could use this on any variety of greens or fruit. I'll be making this often. Paula, you're wonderful. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.

Diana #2 March 25, 2010