Manuka Lemon-Herb Vinaigrette
A bright, NZ-inspired dressing sweetened with certified Manuka honey
A versatile lemon-herb vinaigrette that balances zesty citrus, tangy mustard and the unique floral sweetness of Manuka honey. Great for leafy salads, grilled veg, or as a finishing drizzle for roast fish.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT30M
Total Time: PT40M
Active Time: PT10M
Ingredients
3
tbsp
extra virgin olive oil
(Notes: use good-quality NZ olive oil if possible)
2
tbsp
Manuka honey
(Notes: certified, see Manuka details below)
2
tbsp
fresh lemon juice
(Notes: about 1 lemon)
1
tsp
Dijon mustard
(Notes: helps emulsify)
1
clove
garlic
(Notes: finely grated)
2
tbsp
finely chopped fresh dill
(Notes: or substitute parsley or chives)
1/4
tsp
sea salt
(Notes: adjust to taste)
1/8
tsp
freshly ground black pepper
1
pinch
chilli flakes
(Notes: optional, for a touch of heat)
Instructions
Step 1
In a medium bowl or jar combine the lemon juice, Dijon mustard, grated garlic and Manuka honey. Whisk until the honey has dissolved and the mixture is smooth.
Tip: Warm the honey slightly if very thick to help it blend; a few seconds in a warm water bath is enough.
Step 2
Slowly drizzle in the olive oil while whisking continuously to form an emulsion. Alternatively, add all ingredients to a jar, seal and shake vigorously for 30 seconds.
Tip: If the dressing separates later, shake or whisk again to re-emulsify.
Timing: PT30S
Step 3
Stir through the chopped dill, season with sea salt and black pepper, and taste. Adjust sweetness with a little more Manuka honey or acidity with a squeeze more lemon if needed.
Tip: Balancing sweet, salty and acidic flavours is key — add in small increments.
Step 4
Cover and refrigerate the dressing for at least 30 minutes to allow the flavours to meld. Bring to room temperature and shake again before serving.
Tip: Resting mellows the garlic and lets the Manuka honey infuse the dressing with its floral notes.
Timing: PT30M
Step 5
Serve over mixed salad greens, roasted vegetables, or use as a dressing for cold grain salads. Store in an airtight container in the fridge for up to 7 days.
Tip: Bring to room temperature before using if it thickens in the fridge; a quick stir or shake will loosen it.