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
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.
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.
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.