As the days get longer and our schedules fill with outdoor outings, barbecues and vacations, I find myself returning to my tried and true recipes to please the masses – the ones whose pages in my recipe book are stained and crumpled with years of enjoyment and satisfaction. This year though, I promised to mix it up a bit. Rather than relying on my old standbys (delicious as they may be) I sought out a few new kitchen creations to rejuvenate my tired summer-time repertoire. I’ll be sharing the findings here with you on the blog, all featuring our raw honeys, of course.

Consider this the first of the installment of #summerhoneylove!

Spicy Honey Vinaigrette

5 Minutes


  • 1/3 cup apple cider vinegar
  • 1/3 cup Wedderspoon Manuka Honey
  • 1-2 chipotle peppers in adobo sauce, chopped (or 1 1/2 teaspoon sriracha sauce)
  • 2 tsp soy sauce
  • 3/4 tsp chopped garlic
  • 1 tsp fresh ginger, peeled and chopped
  • 1/2 – 3/4 tsp ground ginger
  • 1 tsp ground black pepper
  • 1/4 tsp kosher salt
  • 2/3 cup extra virgin olive oil


  1. Place all ingredients, except oil, in a blender. Blend on high speed until smooth.
  2. With blender on low speed, remove lid and drizzle in olive oil. Place lid back and blend on high for 1 minute until emulsified.
  3. Keep refrigerated in a covered container. Enjoy!