¼ cup Orangina

3 tablespoons sherry vinegar

1 tablespoon hot sauce

1 tablespoon honey

1 tablespoon mayonnaise

3 tablespoons Dijon mustard

2 tablespoons minced shallot

1 sprig’s-worth of thyme leaves, chopped fine

1 basil leaf, chopped fine

½ cup extra virgin olive oil

  1. Place a medium-small mixing bowl on a wet kitchen towel to stabilize it, and whisk together all ingredients except for olive oil until homogenous.
  2. While continuing to whisk, slowly drizzle in the olive oil, making sure to go slowly so oil doesn’t get the chance to pool up on top.
  3. Drizzle over salad for a bright citrusy flavor.


Suggested Salad for all seasons:

12 ounces salad greens

6 ounces blue cheese, crumbled

½ cup roasted or sautéed mushrooms

½ cup seasonal fruit (we used pomegranate)

¼ cup chopped toasted pecans (for topping)