Burnt Honey and Orange Vinaigrette

photo by gailanng




- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
3/4 cup
ingredients
- 2 tablespoons mild honey
- 1⁄4 cup fresh orange juice
- 1 teaspoon finely grated orange zest
- 2 tablespoons sherry wine vinegar
- 3⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 1⁄2 tablespoons vegetable oil
- 1 tablespoon extra virgin olive oil
directions
- Pour the honey into a 2½ cup saucepan or a small nonstick skillet.
- 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.
- Remove pan from heat and pour in the orange juice.
- Set back on burner and stir to dissolve the honey.
- Stir in orange zest.
- Pour into a bowl and cool.
- Whisk in vinegar, salt, pepper and oils until thickened and blended.
- Refrigerate until ready to use.
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Reviews
-
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.
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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.
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We enjoyed this dressing very much! It was light and refreshing, and simple to put together. I just rough estimated the ingredients, although I did substitute red wine vinegar for the sherry wine vinegar. The burnt honey adds a very unique flavor. I served it warm over crisp lettuce, and fresh mushrooms and green onions. Outstanding and definitely a repeat recipe. Thanks for posting! :)
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Tweaks
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We enjoyed this dressing very much! It was light and refreshing, and simple to put together. I just rough estimated the ingredients, although I did substitute red wine vinegar for the sherry wine vinegar. The burnt honey adds a very unique flavor. I served it warm over crisp lettuce, and fresh mushrooms and green onions. Outstanding and definitely a repeat recipe. Thanks for posting! :)
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.