From: Chef Karen Halverson, Marriott, Des Moines, IA. Yield: Approximately 2⁄3 cup. ¼ cup orange juice 1 orange, zest and juice 2 Tbsp. cider vinegar 2 Tbsp. Dijon mustard 2 tsp. honey 1/8 tsp. cracked black pepper ½ tsp. salt 1 cup Plenish™ high oleic soybean oil In a small bowl, whisk together all ingredients except oil. Slowly drizzle in oil while whisking. Serve with salad. PHOTO: PIONEER HI-BRED

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