Place the oil and vinegar in a mixing bowl. Add the ClemenGold rind and juice with mustard and honey and whisk together until well blended.
Cut the ClemenGold segments into smaller pieces and stir with rosemary into the oil mixture. Season to taste with salt and pepper.
Serve the dressing on your favourite combination of salad leaves and fresh herbs for a delicious yet simple salad. The dressing keeps well in the fridge for up to a week. If made in advance, only add the segment pieces just before serving.