Creamy Orange Vinaigrette

1 cup

Use this recipe when making our Orange and Jicama Salad.


  • 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

  • ½ cup extra-virgin olive oil

  • ¼ 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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