My sister was kind enough to share some honeycomb with us, but we had a issue getting the top off. Man strength took over and Collin did a number on the lid. He is quiet a honey bear ❤
For dinner tonight, the reason we were needing honey was I was inspired to make a Spring Salad with Orange Vinaigrette. Dine and Dish recommends spring mix salad, shredded Jarlsberg cheese, crumbled, cooked turkey bacon pieces and chopped walnuts with a delicious fruity vinaigrette. We made our own salad – with real bacon! – and the cheese and cooked chicken we had in the fridge, but I highly recommend the homemade salad dressing! I’m just coping and pasting the recipe because I have a hard time reading it in the font on her blog.
Recipe: Spring Salad with Orange Vinaigrette
- Zest of 2 oranges
- ½ cup orange juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- ¾ teaspoon Kosher salt
- ¾ teaspoon freshly ground black pepper
- ¾ cup extra-virgin olive oil
- In a large bowl, combine orange zest, orange juice, balsamic vinegar, honey, Kosher salt, black pepper and extra-virgin olive oil. Whisk until well blended and smooth.
I tossed the salad in the dressing and them sprinkled with the extras. I think actual pieces of orange would be yummy as well as cranberries.