A previous boss of mine (actually he was my boss 2x in two industries), decided to pick up and move his family to New Zealand for a couple of years. He had previously had two very successful careers and was ready for a change. Well, instead of going to NZ and relax and act retired, he bought/started two different businesses. Upon his return, he shared with me the fruits of his labor of one of the businesses, Bees and Trees. Evidently, Manuka trees only grow in NZ and they have a special flower that bees use to make the most extraordinary honey you’ve ever tasted. It’s different from regular honey in both taste and texture. It looks more like apple butter than honey but, wow, is it good! I was determined to find some ways to use it other than just eating it by the spoonful (which still remains my favorite method) so I made this up. Yummy. More sweet than tart and delicious. I hope you enjoy this Manuka Honey Vinaigrette.
Level of Difficulty: Easy
Time Required: Prep Time – 5min; Cook Time – None
2T Manuka Honey
½ t salt
¼ t cracked pepper
1t Dijon mustard
1 meyer lemon – both zest and juice)
¼ cu champagne vinegar
½ cu quality extra virgin olive oil
Special Equipment and Other Items Needed:
Preparing Mixed Greens Salad with Manuka Honey Vinaigrette:
Mix all ingredients together except the olive oil. Whisk in the olive oil while drizzling slowly to emulsify the vinaigrette. Vinaigrette can be made a day or two in advance or can be done at the last-minute. Serve over the salad fixings of your choice.
For this salad, I chose mixed greens, feta cheese, pickled red onions, candied pecans and fresh blueberries.
Taste it! Add more lemon juice or honey if you want it more acidic or sweet. Add salt or pepper if needed.
You can substitute regular honey or a regular lemon but it won’t be nearly as yummy! If you use a regular lemon, you may want to use part lemon juice and part orange juice.