Pour the honey into a 2½ cup saucepan or a small nonstick skillet. Cook on medium heat until it begins to foam up, then reduce heat slightly and cook 4 to 5 minutes, swirling...

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Makes about ½ cup


– 2 tablespoons mild honey
– ¼ cup fresh orange juice
– 1 teaspoon finely grated orange zest
– 2 tablespoons sherry vinegar
– ¾ teaspoon kosher salt
– ¼ teaspoon fresh ground black pepper
– 1½ tablespoons vegetable oil
– 1 tablespoon extra virgin olive oil




1. Pour the honey into a 2½ cup saucepan or a small nonstick skillet. Cook on medium heat until it begins to foam up, then reduce heat slightly and cook 4 to 5 minutes, swirling the pan occasionally, or until the honey begins to caramelize and turn a light brown.



2. Remove pan from heat and pour in the orange juice. Set back on burner and stir to dissolve the honey. Stir in orange zest. Pour into a bowl and cool.



3. Whisk in vinegar, salt, pepper and oils until thickened and blended. Refrigerate until ready to use.



From “Chef’s Salad” with Bill Jones