I miss summertime. We’ve had a taste of warmer weather (notice I didn’t actually say warm) lately, and it was starting to spoil me. My thoughts have drifted to all the things that my little family will do this summer: growing our food, making weekly trips to the farmers’ market, heading to the beach. And while it’s been fun to dream, Mother Nature made sure today that I remember which season we’re in.
This morning’s snow was a complete surprise to me. I think I had just about married myself to the idea that even though it’s January still, that the harsh temperatures and need to shovel was behind us. It so totally is not.
Regardless of what season I am in, some days I like to eat lightly. Today was one of those days.
But then, it really doesn’t matter what time of year it is or what the weather is … I love salads all the time. Sometimes, I go for bold toppings — glazed nuts, homemade croutons, roasted tomatoes. Sometimes, I want my dressing to be the star with a bold, aged balsamic vinegar. But other times, I just want simple, easy, light.
This dressing is great for the days where you just want something simple. Although it’s built around the sweet juice of a Honeybell orange, it’s not overly sweet. It does have unmistakable orange notes though. It’s a subtle dressing, one that tastes great without overpowering anything. It doesn’t mind if it’s paired with other ingredients that want to shine too.
And really, it’s a dressing perfect for a simple salad like this one: Romaine hearts, gorgonzola cheese and sunflower seeds. And really … it doesn’t need anything else.
Honeybell Orange Rosemary Vinaigrette
1 Honeybell orange, juiced
1/4 cup olive oil
1 tbsp white wine vinegar
1 tbsp fresh rosemary, finely chopped
1/2 tsp sweet Hungarian paprika
1/4 tsp kosher salt
1/8 tsp dried mustard
Combine all ingredients in a small bowl. Whisk together. Store in an airtight container in the fridge for up to a week.