So. If you came looking for a paleo version of a creamy orange dressing that boasts ketchup as a key ingredient (and let's not even talk about the corn oil). You came to the wrong place. Sorry, I'm not sorry. But if you're looking for an amazing, mustardy, salty, tangy vinaigrette that goes great with literally everything, Welcome!
I learned this recipe from the coolest French woman I know. She tossed it over every kind of green, practically nightly. And mid-way through my year in her home, I graduated from observer to support staff in her kitchen, and often made the dressing myself. I carried the recipe home with me and used it to wow my friends and woo men on let-me-cook-for-you dates (it works every time, ladies). And now I'm sharing it with all of you (because I love you all so much).
I recommend mixing this dressing together in a small resealable glass container. It'll keep for basically ever (not that it will last that long). If you're picky you can put it in the refrigerator, just remember to take it out about an hour before you want to use it because real olive oil solidifies at cold temperatures.
1/2 cup extra virgin olive oil
1/4 cup vinegar (raspberry or balsamic)
2 tablespoons stone ground mustard
1 tablespoon dried onion flakes
1 tablespoon dried chives
1 tablespoon dried parsley (optional)
1/2 teaspoon garlic powder
1/2 teaspoon course ground sea salt
1/4 teaspoon black pepper
Combine ingredients in a small bowl or salad dressing shaker. Enjoy.