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
- 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.
- 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.
- 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)