Fresh Orange-Basil Vinaigrette

1 cup fresh orange juice
2/3 cup Canola or grapeseed oil
1/3 cup Champagne vinegar
1 teaspoon dry mustard
1 shallot, minced
1 tablespoon honey
8 leaves of fresh basil, chopped fine

Reduce the orange juice over medium heat by 75% until syrupy. Remove from heat.

Combine reduced orange juice, vinegar, mustard, shallot, and honey. Slowly add oil while whisking so it creates an emulsion. Add the basil leaves and season with salt and pepper to your liking.

Makes about 1 cup vinaigrette.

We use this vinaigrette with our winter salad, but it also goes very well with grilled fish.

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