New This Month

Creamy Orange Vinaigrette

Use this recipe when making our Orange and Jicama Salad.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, July 2004


  • 1 teaspoon cumin seeds
  • 1 navel orange
  • 2 teaspoons Dijon mustard
  • 2 teaspoons orange-flower honey or regular honey
  • 3 tablespoons champagne vinegar
  • Coarse salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup heavy cream
  • Freshly ground pepper


  1. Toast cumin in a dry small skillet over high heat until fragrant, about 1 minute. Finely grind with a mortar and pestle or in a spice grinder.

  2. Zest orange; set zest aside. Cut pith from orange. Working over a bowl to catch juices, cut orange segments from membrane, letting them fall into bowl. Squeeze any remaining juice from membrane into bowl. Remove segments, and coarsely chop; return to bowl.

  3. Whisk together mustard, honey, vinegar, 1 teaspoon salt, and cumin. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in orange flesh, juice, zest, and the cream; whisk until thickened. Season with salt and pepper.

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