This is one of my favorite dressings that I used to make daily at Hotel Icon. It’s sweet and simple and happens to be the same dressing I make for my sumac chicken and berry salad that you can find here.
The Vinaigrette:
1 tbs dijon mustard
1/2 c white balsamic vinegar
1 1/2 tbs honey
1/8 c olive oil
1 tbs orange juice
To make this little bombshell dressing, add all ingredients to a mixing bowl and whisk until well combine. Refrigerate and enjoy. Super easy.
I am a former professional chef, restaurateur, wine specialist and cooking class instructor. I have had the pleasure of working for many upscale restaurants under very prominent chefs as I worked my way to the top and began running my own kitchens and restaurants as executive sous chef, chef, and restaurant GM. I have helped build many restaurants and taverns as well as written award winning menus. My work has been featured in places like: Scene magazine, Houston Post and several Austin papers. I have cooked for politicians and celebrities alike as well as been a guest speaker at various culinary arts classes and taught hundreds of novice cooks and children how to create beautiful dishes and the right tools to use.
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Girl-Chef Tastes 
This looks tasty. I’m sure it’s great on so many other things as well.
I think pork as well.