Rooibos tea has a strong and prominent flavour that can be incorporated in many dishes. It’s especially tasty in this salad dressing and the dressing can be used with salads containing any kind of fruit as the rooibos pairs quite well with fruit.
Simmer 90 ml white wine vinegar with 1 rooibos teabag over medium heat until about 30 ml remain. Allow the vinegar to cool before removing the teabag. Combine vinegar with about 100 ml vegetable oil in a screw cap jar. Add 5 ml Dijon mustard, 10 ml honey and the zest of half an orange. Secure the cap on the jar and shake vigorously before serving.