This sweet, bright vinaigrette made from fresh-squeezed oranges is the perfect complement to creamy, tangy cheeses and salty nuts.
2 medium juicy navel oranges
2 tablespoons organic apple cider vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
3/4 cup neutral-flavored vegetable oil (like peanut or canola)
Zest the oranges and set the zest aside. Cut the oranges in half and juice them into the jar of a blender–you should have about 1/3 cup of juice (you can supplement it with another orange, some store-bought juice, or a little water if necessary.)
Add the garlic, vinegar, honey, mustard, salt, and pepper to the jar of the blender. While blender is running on low speed, add the oil in a slow, steady stream. Transfer to a storage container and stir in the reserved zest. Allow to stand for at least 1 hour before serving.