Orange Mint Vinaigrette

Yield: Approximately ¼ cup, about 2 salads


2 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil

 2 Tbsp Flying Olive Lemongrass Mint Balsamic Vinegar

½ tsp honeyor more to taste

¼ tsp dried, or ½ tsp fresh mint

Pinch of salt

1 orange cut into bite-sized pieces

2 tsp toasted sesame seeds, if desired

2 tsp feta cheese, optional

Other garnishes, if desired


Mix all the ingredients in a bowl or small glass jar. Whisk or shake until well combined. If using dry mint, let sit for several minutes. Serve over mixed greens of choice with the orange pieces, a sprinkle of toasted sesame seeds, nuts, and/or cheese, if desired. Can be stored up to 3 days, refrigerated.

Submitted by
Barb L.