Orange Vinaigrette

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2 tablespoons vinegar (such as white wine vinegar, apple cider vinegar, champagne vinegar, or rice vinegar)

3 teaspoons grated orange zest

⅓ cup fresh orange juice (from 1 orange)

2 teaspoons honey

1 tablespoon Dijon mustard

⅓ cup extra-virgin olive oil

2 tablespoons minced shallot

½ teaspoon sea salt

¼ teaspoon freshly cracked black pepper

In a small bowl, whisk together vinegar, orange zest, orange juice, honey, mustard, olive oil, shallot, salt, and pepper until fully emulsified
Store refrigerated in an airtight container for up to 1 week.