Orange Mustard Dressing Recipes

Steps:

• Add the olive oil, vinegar, marmalade, shallot, mustard and salt to a small bowl and whisk to combine. Serve on your favorite salad, such as butter lettuce, orange segments and toasted pecans.

Steps:

• Whisk together the vinegar, orange juice, oil, cilantro, mustard, garlic, and honey in a bowl; store in refrigerator.

Steps:

• In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let the syrup cool slightly.
• In a blender, combine the orange syrup, onion, lime juice, mustard, chile powder and vinegar. Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving.

Steps:

• In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

Steps:

• Quarter, core and finely shred the fennel. A mandolin or the slicing balde of a food procesor works well.
• Whisk together the orange juice and Dijon mustard with salt and pepper, then whisk in the walnut oil. Pour the dressing over the fennel and leave to marinate for up to 24 hours.
• Tear the lettuce into bite-size pieces. Put in a large bowl, then tip in the fennel and dressing. Toss everything together and serve.

Steps:

• In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended. Refrigerate, covered, until serving. Whisk again just before serving.

Steps:

• In a saucepan, combine orange juice, rind, mustard, honey & mint, simmer for 2-3 mins until reduced to approx 2 tblsp.
• Cool slightly & stir into sour cream.

Steps:

• Using a sharp knife, remove peel and pith from oranges. Working over a medium bowl, cut out orange segments and squeeze 3 tablespoons juice from membranes. Whisk in mustard and oil until combined, then add thyme and season with salt and pepper. Toss with kale and serve warm or at room temperature.