I’ve been experimenting with homemade salad dressings for a few years now and this has turned out to be my favorite. I love making my own salad dressing – it’s cheap and it’s fun to experiment with ingredients I have on-hand in my kitchen. I first made this as a dressing for some arugula that I was serving Thai-style fish cakes on. It ended up complimenting the dish so well that I worked to recreate it a few more times to get the ratios just right. Now we have it often and on all kinds of salads. It would even be great as a marinade for chicken or fish.
This vinaigrette gets sweetness from honey and fresh orange juice, and tang from dijon mustard and cider vinegar. The ginger gives it an extra-special flavor that really makes it unique. This is also easy to make!
Mix olive oil, orange zest, orange juice, cider vinegar, peeled and chopped ginger, and dijon mustard in a food processor or blend and pulse until smooth. 
Serve immediately or store in the refrigerator for about 5 days. Enjoy!
- 1/4 cup of olive oil
- 1 Tbsp cider vinegar
- 1 thumb-size piece of ginger, peeled and chopped
- 1 Tbsp honey
- Zest and juice of 1/2 of an orange
- 1 Tbsp dijon mustard
- Combine all ingredients in a food processor or blender and process until smooth.
- Keeps in the refrigerator for about 5 days.
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