Ingredients
1
Honeybell orange or tangello, juiced (about 1/2 cup)
1/4
cup olive oil
1
tablespoon white wine vinegar
1
tablespoon fresh rosemary, finely chopped
1/2
teaspoon sweet Hungarian paprika
1/4
teaspoon kosher salt
1/8
teaspoon dried mustard
Preparation
Combine all ingredients in a small bowl. Whisk together. Drizzle over your favorite green salad.
Store in an airtight container in the fridge for up to a week.
