Honey Orange Vinaigrette

This sweet, citrusy sauce brightens up dishes from roasted beets to salad greens to scallops.

1 tablespoon chopped shallot or one crushed garlic clove (optional)

1 tablespoon apple cider vinegar (I recommend Bragg’s raw with the mother - available most places)

2 teaspoons honey

2 tablespoons fresh-squeezed orange juice

2 tablespoons good quality olive oil (I used Brightland here)

In a small bowl combine shallots, apple cider vinegar, and a pinch of salt. Stir in honey and o.j. until combined. Verrry slowly drizzle in the olive oil while whisking vigorously to incorporate. Taste for acid/sweet/salt balance and adjust to taste if necessary.