ORANGE FENNEL VINAIGRETTE

Contributed by Ruth Holmes

• 1/2 cup freshly squeezed orange juice
• Zest of one orange (wash and dry it first)
• 1 tablespoons Bragg’s Apple Cider Vinegar
• 1 large garlic clove
• 3 - 4 tbsp. honey (depending on how sweet you like it)
• 1/2 teaspoon fennel seed
• 1/3 cup oil (I use either Safflower or Sunflower oil)

In a blender, blend orange juice, zest, vinegar, garlic, honey, and fennel seed. With the motor running, slowly dribble in the oil in a slow and steady stream. When all the oil is incorporated, shut off the motor and taste. Add salt and pepper if desired. This is delicious tossed over organic baby greens. You could also marinate chicken or seafood in this vinaigrette.

For a variation, use lime juice and cumin seed for a delicious Taco Salad dressing. It’s lighter than traditional dressings used for Taco Salads.