Manuka Honey Citrus & Dijon Dressing
A bright, slightly savory dressing that showcases Manuka honey's floral depth — perfect for green bowls or roasted veg
This quick vinaigrette balances zesty citrus and tangy Dijon with the rich depth of Manuka honey. It’s versatile for salads, grain bowls or as a glaze for roasted vegetables. Make ahead and chill to let flavours meld.
Timing
Cook Time: PT0S
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT20M
Active Time: PT10M
Ingredients
3
tbsp
Manuka honey
(Notes: use UMF 10+ for flavour balance (or adjust to taste))
3
tbsp
Dijon mustard
(Notes: smooth)
60
ml
extra virgin olive oil
(Notes: cold-pressed if possible)
45
ml
fresh lemon juice
(Notes: about 1 lemon)
30
ml
apple cider vinegar
(Notes: unfiltered for extra tang)
1
tsp
fine sea salt
(Notes: adjust to taste)
1/2
tsp
ground black pepper
(Notes: freshly cracked)
1
small
shallot
(Notes: finely minced (optional for extra savoury depth))
1/2
tsp
white miso paste
(Notes: optional — adds umami and creaminess)
Instructions
Step 1
In a small bowl or jar combine the Manuka honey and Dijon mustard; whisk until smooth and slightly aerated.
Tip: Warming the honey slightly (10–15 seconds in a microwave) makes it easier to whisk if crystallised.
Timing: PT1M
Step 2
Add the lemon juice, apple cider vinegar and miso (if using). Whisk thoroughly so the miso dissolves and the mixture is uniform.
Tip: Use a fork for a rustic mix or a small whisk for a more emulsified finish.
Timing: PT2M
Step 3
Slowly drizzle in the extra virgin olive oil while whisking continuously to create an emulsion. If using a jar, add the oil, seal and shake vigorously for 30–60 seconds.
Tip: Adding the oil slowly helps form a stable emulsion; a blender or jar method works best for larger batches.
Timing: PT2M
Step 4
Stir through the finely minced shallot, then season with sea salt and freshly cracked black pepper. Taste and adjust honey, lemon or salt as needed.
Tip: If the dressing tastes too sharp, add a little more Manuka honey or a splash more olive oil to round it out.
Timing: PT2M
Step 5
Let the dressing rest in the fridge for at least 10 minutes to allow flavours to marry before serving.
Tip: Resting also helps the shallot mellow; make ahead up to 3 days and shake well before using.
Timing: PT10M
Step 6
Serve over mixed leaves, roasted root vegetables, or grain bowls. Store leftover dressing in an airtight jar in the fridge and bring to room temperature before using if olive oil solidifies.
Tip: This dressing doubles as a light glaze for chicken or salmon — brush on in the last 5 minutes of roasting.
Timing: PT0S