Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Creamy Orange Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 cup Use this recipe when making our Orange and Jicama Salad. Ingredients 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 Directions 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. Rate it Print