This dressing is used in the Autumn fig-prosciutto salad found on this blog, but it could go equally well used in a spinach salad.
- 2 small oranges, juiced
- or 1 large orange, juiced
- 2 teaspoons orange zest
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 1 clove garlic, finely minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ cup extra-virgin oil
Mix all ingredients. Allow to sit for a couple of hours before using to meld flavors.