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Holly Hill Inn’s Della Robbia Salad Dressing

Condiments, Dressings, Sauces

  • Makes 5 cups

Submitted by Chef in Residence Ouita Michel, Midway


  • 1 C honey
  • 2 shallots, chopped
  • 1 C apple cider vinegar
  • 1 Tbsp orange zest
  • 3 C salad oil
  • 1 Tbsp salt, or to taste
  • 1 Tbsp white pepper, or to taste


Blend honey, chopped shallots, orange zest, and apple cider vinegar in a blender or food processor. With blender running, drizzle in salad oil. Blend in salt and pepper. Keeps in refrigerator one week. (You can cut this recipe in half.)

Prepare a bed of Bibb lettuce, baby greens, or mesclun spring lettuce mixture. Add your favorite items to the salad, such as pear slices, fresh orange slices, nuts, dried cranberries, and thinly sliced red onion. Drizzle 2-3 Tablespoons of salad dressing and serve.

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