Chef Kristofer Kalas created this sweet and tangy dip to showcase organic fruits and vegetables. Pair it with a platter of sliced radicchio, radishes, baby carrots, cucumbers, pears and apple.
Slideshow: Vegetarian Appetizers
1/4 cup orange blossom or wildflower honey
1/4 cup fresh lime juice
1/4 teaspoon finely grated orange zest
1/2 cup plus 2 tablespoons extra-virgin olive oil
Assorted seasonal crudités, for serving
How to Make It
In a medium bowl, whisk the honey with the lime juice and orange zest. Gradually whisk in the oil and season the citronette with salt and pepper. Serve with crudités for dipping.
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