Summer Salad Dressings with Raw Honey

Like a breath of fresh air, a new salad dressing in your repertoire can do wonders for an everyday salad or as a finish for grilled veggies. In the height of summer, nothing is better than a bright, crisp salad and some grilled goods shared with your favorite company under a warm summer sky.

Here you'll find four fresh salad dressings inspired by raw honey. Wildflower honey is recommended for these dressings, as it will have basic "honey" flavor notes rather than dominating flavors associated with many varietal honeys. A good quality extra virgin olive oil will solidify in the fridge and may contribute too much grassiness, so blend with flax or hemp oils or use a more neutral olive oil. Coconut water is used to reduce the amount of oil necessary while also contributing depth in flavor and boosting the honey sweetness.

Citrus Honey Salad Dressing

Ingredients:

• 1 whole navel orange
• 1 whole lemon
• 1-3 Tb raw wildflower honey
• 1/2 cup olive oil, flax oil, and/or hemp oil
• 1/2 cup coconut water
• 1-2 tsp sea salt

Steps:

• Cut off the stem and blossom ends of both the orange and lemon and large dice, leaving peel on. The white pith will help thicken the dressing and the zest lends extra flavor.
• Combine all ingredients in stand blender or quart mason jar with immersion blender. Start with 1Tb of honey and 1 tsp salt.
• Blend to smooth, taste. Add additional honey and salt if desired.
• Store in airtight container for up to 2 weeks in the fridge. Before using, bring up to room temperature and shake well.

Pairings:

• Serve with a salad of cucumber, tomato, and fresh corn, or drizzle over roast chicken and grilled asparagus.
• Pair with Moonlight Meadery Wild, Nectar Creek Sting, or San Francisco Meadery Wildflower meads.

Honey Ginger Salad Dressing

Ingredients:

• 2" piece of fresh ginger
• 1/4 cup rice vinegar or distilled white vinegar
• 1-3 Tb raw wildflower honey
• 1/4 cup olive oil
• 1/4 cup toasted sesame oil
• 1/2 cup coconut water
• 1-2 Tb soy sauce, tamari or coconut aminos

Steps:

• Combine all ingredients in stand blender or quart mason jar with immersion blender. Start with 1Tb of honey and 1 Tb of soy sauce.
• Blend to smooth, taste. Add additional honey and soy sauce if desired.
• Store in airtight container for up to 2 weeks in the fridge. Before using, bring up to room temperature and shake well.

Pairings:

• Serve with shredded cabbage for an asian inspired slaw, or drizzle over shrimp and grilled zucchini.
• Pair with Blacksnake Sweet Virginia, Skyriver Semi-Sweet, or Enat Tej meads.

Honey Berry Salad Dressing

Ingredients:

• 1/4 pint of fresh blackberries, raspberries, and/or blueberries
• 1/4 cup apple cider vinegar or rice vinegar
• 1-3 Tb raw wildflower honey
• 1/2 cup olive oil, flax oil, and/or hemp oil
• 1/2 cup coconut water
• 1-2 tsp sea salt

Steps:

• Combine all ingredients in stand blender or quart mason jar with immersion blender. Start with 1Tb of honey and 1 tsp sea salt.
• Blend to smooth, taste. Add additional honey and salt if desired.
• Store in airtight container for up to 2 weeks in the fridge. Before using, bring up to room temperature and shake well.

Pairings:

• Serve with salad of baby greens, steamed beets, berries, and almonds, or drizzle atop grilled pork loin or grilled mushrooms.
• Pair with Honeymaker Reserve Dry, Die Hochland Extra Dry, or Fringe Meadow Blossom meads.

Honey Dijon and Poppyseed Salad Dressing

Ingredients:

• 1/4 cup apple cider vinegar or distilled white vinegar
• 1/2 lemon
• 1-3 Tb raw wildflower honey
• 1/2 cup olive oil, flax oil, and/or hemp oil
• 1/2 cup coconut water
• 1-3 Tb dijon mustard
• 1-2 tsp sea salt
• 1 Tb poppyseed

 

 

Steps:

• Cut the end off  the lemon and  large dice, leaving peel on. The white pith will help thicken the dressing  and the zest lends extra flavor.
• Combine all ingredients except poppyseeds in stand blender or quart mason jar with immersion blender. Start with 1Tb of honey and 1 Tb of soy sauce.
• Blend to smooth. Add additional honey and salt if desired. Stir in poppyseeds.
• Store in airtight container for up to 2 weeks in the fridge. Before using, bring up to room temperature and shake well.

Pairings:

• Serve with salad of bright greens and spinach or drizzle over grilled salmon and roasted carrots.
• Pair with Chateau Lorane Vandal Gold, Hierophant Matricaria Chamomile, or Stung Trinity meads.