Holy Orangoly Salad Dressing

In a small bowl or a screw-top jar, combine 4 tbsp olive oil, 2 tbsp red wine vinegar, the juice of half an orange, and 1 tbsp "Holy Orangoly".

Whisk vigorously or close the jar and shake for 20–30 seconds until a smooth vinaigrette forms.

Taste and, if desired, finish with a pinch of salt and pepper (optional).

Pour over the prepared salad and mix well.

Perfect for leafy and fruit salads (e.g., arugula, lamb’s lettuce, fennel-orange). Store leftovers in the refrigerator for 1–2 days; shake well before use.