Manuka Honey, Lemon & Dijon Vinaigrette
A bright, tangy dressing sweetened with NZ Manuka honey and finished with fresh thyme
A versatile, easy-to-make vinaigrette that balances zesty lemon, sharp Dijon and the unique floral richness of Manuka honey. Perfect for mixed-green salads, roasted vegetables or as a glaze for grilled chicken or fish. Let it rest briefly for the flavours to meld.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
2
tbsp
Manuka honey
(Notes: MGO 250 recommended; room temperature for easy mixing)
3
tbsp
fresh lemon juice
(Notes: about 1 lemon, strained)
1
tbsp
Dijon mustard
(Notes: for emulsification and a gentle kick)
80
ml
extra virgin olive oil
(Notes: good-quality, fruity)
1
tbsp
apple cider vinegar
(Notes: adds depth and balance)
1
clove
garlic
(Notes: finely grated)
1
tsp
finely chopped fresh thyme
(Notes: or 1/2 tsp dried thyme)
1/2
tsp
sea salt
(Notes: adjust to taste)
1/4
tsp
freshly cracked black pepper
(Notes: or to taste)
Instructions
Step 1
In a medium bowl whisk together Manuka honey, lemon juice, Dijon mustard and apple cider vinegar until smooth.
Tip: Warm the honey slightly (hold jar under warm tap) if it’s thick so it blends easily.
Timing: PT2M
Step 2
Slowly drizzle in the extra virgin olive oil while whisking vigorously to create an emulsion. The dressing should thicken slightly and become glossy.
Tip: Use a small jar with a lid and shake vigorously as an alternative to whisking.
Timing: PT3M
Step 3
Stir in the grated garlic, chopped thyme, sea salt and cracked black pepper. Taste and adjust seasoning — add a little more lemon for brightness or a touch more honey for sweetness.
Tip: If the dressing is too sharp, a dash more olive oil will mellow it; for a punchier dressing add a pinch of flaky salt.
Timing: PT2M
Step 4
Transfer the dressing to a sealed container and rest at room temperature for 15 minutes to allow the flavours to meld. Shake or whisk again before serving.
Tip: Make ahead: the dressing keeps in the fridge for up to 7 days — bring to room temperature and re-emulsify before using.
Timing: PT15M
Step 5
Serve over mixed baby leaves, roast beetroot and feta, or drizzle over grilled vegetables, chicken or fish for a quick flavour boost.
Tip: Try folding through warm roasted vegetables so the Manuka flavour becomes more pronounced.
Timing: PT0M