A little sweet, a little tangy, and a bit spicy & salty…just like me! Seriously though, I want to put this dressing on errrrthang! It’s my favorite on a simple red leaf salad with walnuts (and radishes, if you have’m), but its also great on boiled potatoes & green beans, tossed with roasted cauliflower, or on just about anything. This recipe is enough for a big dinner sized salad (or for 1, if you’re me), so feel free to do the calculations to make a big ol’ batch to keep in an air-tight container in the fridge, for up to a week. Here she is folks….THE DRESSING! Don’t forget to post on Insta and tag me @katiewebbernyc!

• 2 Tbsp fresh orange juice (about 1/2 a navel orange)

• 1 Tbsp lemon juice (about 1/2 a lemon)

• 1 Tbsp olive oil

• 1/2 tsp dijon (heap it up if you like it mustardy)

• 1 clove finely chopped/minced garlic

• 1/4 tsp good quality salt (I actually did 1/2 tsp because I like it salty, so feel free to add more)

Just wisk all the ingredients together in a small bowl and pour over literally anything. Enjoy!

xx

Katie