Smoky Manuka Honey Mustard Dressing
A New Zealand-inspired vinaigrette with rich Manuka honey and a whisper of smoke
A versatile, lightly smoky dressing that balances tangy mustard, bright apple cider vinegar and the unique sweetness of Manuka honey. Perfect for leafy salads, roasted vegetables or as a glaze for grilled veg and fish. Simple to whisk or shake in a jar and keeps well in the fridge.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT20M
Active Time: PT10M
Ingredients
3
tbsp
Manuka honey
(Notes: use UMF 10–15 for balanced flavour; gently warm if very thick)
2
tbsp
Dijon mustard
1
tbsp
Wholegrain mustard
(Notes: adds texture and tang)
3
tbsp
Apple cider vinegar
(Notes: or white wine vinegar)
3/4
cup
Extra virgin olive oil
(Notes: cold-pressed for best flavour)
1
tsp
Smoked paprika
(Notes: use milder smoke for subtle background flavour)
1
clove
Garlic
(Notes: minced finely or grated)
1/2
lemon
Lemon juice
(Notes: freshly squeezed)
1/4
tsp
Sea salt
(Notes: adjust to taste; plus freshly ground black pepper)
Instructions
Step 1
Combine the Manuka honey, Dijon and wholegrain mustards, apple cider vinegar, lemon juice, minced garlic and smoked paprika in a medium bowl or a 500 ml jar.
Tip: If your Manuka honey is very thick, warm the jar in a bowl of hot water for a few minutes so it pours easily.
Step 2
Whisk steadily while slowly drizzling in the olive oil to create an emulsion. If using a jar, add the oil, secure the lid tightly and shake vigorously until combined and slightly thickened.
Tip: Pouring the oil slowly is key to a stable, glossy emulsion.
Timing: PT1M
Step 3
Season with sea salt and several grinds of black pepper, then taste. Adjust balance with extra vinegar for acidity, more honey for sweetness, or a pinch more smoked paprika for warmth.
Tip: Taste with the greens you plan to use — the dressing will feel brighter on its own than on salad.
Step 4
Let the dressing rest in the fridge for 10 minutes to allow the flavours to meld and the smoke to soften.
Tip: Resting helps the garlic mellow and the Manuka notes to integrate with mustard.
Timing: PT10M
Step 5
Give the dressing a quick whisk or shake before serving. Use over mixed baby greens, rocket and pear, roasted pumpkin, or as a glaze for grilled vegetables or fish.
Tip: For a creamy variation, stir in 1–2 tbsp Greek yoghurt just before serving.
Step 6
Store any leftovers in a sealed jar in the fridge for up to 1 week. Bring to room temperature and shake before using if the oil firms up.
Tip: Label with date; the dressing will keep well but fresh herbs should be added just before serving.