Orange Mustard Vinaigrette

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

1 teaspoon, heaped honey
1 teaspoon, heaped mustard, sweeter
1 tablespoon lemon juice
3 tablespoon orange juice, freshly squeezed
2 tablespoon white wine vinegar
salt and pepper
6 tablespoon sunflower oil
1 handful parsley, chopped

Instructions

Mix all ingredients from honey to pepper well with a whisk or in a shaker. Add oil and herbs and mix. Salt carefully. The salad sauce is already salted by the mustard.
Can be used fresh or in the refrigerator for a day. If you keep the parsley for a longer time, it is better to let it out and add it fresh.
Tastes good with lamb`s lettuce and rather bitter salads, such as chicory, endive, sugar loaf, etc.
Matching salad toppings are smoked salmon, fried bacon cubes, chopped walnuts and orange fillets.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.