Step 1

First zest the orange. Take out a microplane or other zester, as well as a medium bowl. If using a microplane, place it against the rim of the bowl. Zest the orange by rubbing it against the microplane in short swipes, scraping just the vibrant orange skin off into the bowl and not the lighter pith underneath. You may need to wipe the zest off the bottom of the microplane with your finger to get it all off.

Step 2

Once the zest is off, use a sharp knife and cutting board to cut the orange in half or in quarters, depending on how big your juicer is. Juice the orange into the same bowl as the zest.

Step 3

Take out a 16 ounce mason jar and measuring spoons and add the apple cider vinegar, oil, kosher salt, and dijon mustard into it. If your honey is very fluid go ahead and add it to the jar as well. If not, put it in a small microwavable bowl and warm it for about 10 seconds, then add it into the mason jar.

Step 4

Pour the juice and zest into the jar, add the lid, then shake vigorously to combine all of the ingredients together. Store in the fridge for up to 4 days.