Combine Ingredients: In a small bowl, whisk together the orange juice, orange zest, chopped rosemary, vinegar, Dijon mustard, and honey until well blended.

Emulsify: While whisking continuously, slowly drizzle in the olive oil to form an emulsion. If the dressing separates, simply whisk it vigorously again before serving.

Season: Taste and adjust the seasoning with salt and freshly ground black pepper. If you prefer a sweeter dressing, you can add a little more honey.

Store: Transfer the vinaigrette to a jar with a tight-fitting lid. It can be refrigerated and used within one week. Shake well before each use.