You’ll love the sweet and citrusy contrast of the honey orange
vinaigrette with the peppery flavor of the greens.
1 small bunch sparkling fresh mustard greens
1 orange peeled and segmented
4 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon freshly squeezed orange juice
2 teaspoons raw honey
salt and pepper to taste
Wash and thoroughly dry greens. Tear off leafy parts into bite sized pieces. Add orange segments. Make vinaigrette. Toss. Serve.