"The embarrassing thing is that the salad dressing is outgrossing my films."

~ Paul Newman

Oranges have always been one of my favorite fruits. I love the crisp, clean scent of anything orange based from my cleaners, to my body scrubs to my choice of food flavorings - orange is my first love.

When I lived in San Diego I could spend hours driving north and loved nothing more than finding myself in the midst of orange groves - so aromatic, so romantic (yes, something about those orange groves is romantic to me.)

So this morning while flipping through the pages of my "Bobby Flay's Bold American Food" cookbook, and I happened upon this recipe for Orange Vinaigrette - you can imagine my delight! And being the good blog host that I am, I'm going to share it with all of you!

Enjoy!

Orange Vinaigrette

1 cup fresh squeezed orange juice, 2tbs chopped red onion, 2 tbs fresh lime juice, 1 tsp dijon mustard, 1 tsp ancho chile powder, 1 tbsp red wine vinegar, 1/2 cup olive oil, salt and freshly ground pepper

1. In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let the syrup cool slightly (to skip this step, substitute 3 tbs of undiluted frozen orange juice.)

2. In a blender, combine the orange syrup, onion, lime juice, mustard, chile powder, and wine vinegar. Blend for 30 seconds. With the blender running, slowly add  the olive oil until the dressing emulsifies. Season to taste with salt and pepper.

May be prepared 1 day ahead and refrigerated. Bring to room termperature before serving.

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