This tangy, rich vinaigrette is made and packed with real fruit juice, vinegar, Dijon mustard, and honey and is typically ideal for any meal. Make the fruit-based vinaigrette more appetizing and bolder with other herbs and spices.
- 4 cups orange juice
- ¼ cup cider vinegar
- 1 tbsp. Dijon mustard
- 3 tbsp. honey
- 2 ½ cups canola oil
- 2 pinches fresh ground pepper, black only
- 2 tbsp. cold water just in case 
- Reduce the orange juice and cider vinegar down to 1 cup over moderate heat in a heavy pot.
- Stir regularly with a wooden spoon. Be careful; once it starts to thicken, then it will stick and burn to the bottom of the pot.
- Allow this to cool before proceeding. 
- Place the remaining orange juice in a stainless steel bowl.
- Add the Dijon mustard and the honey, and using a wire whisk, whisk it together.
- Then very slowly add the oil in a steady stream, constantly whisking. Continue until all the oil is added.
- If at any time that it appears that the mixture is becoming too saturated with oil and might separate, then add 1 tbsp. of the cold water, while still whisking. Then continue with the remainder of the oil.
- Add the fresh ground pepper. Pour the fruit-based vinaigrette into a fresh plastic bottle then reserve this in the refrigerator.
Servings: 4 cups or 3-7 tablespoons
- The cold water is only to use if it appears that the dressing is going to separate, if it does, add 1 tbsp of the cold water while whisking.
- If you do not have the time to reduce orange juice, you can use thawed, frozen orange concentrate, and stir in the cider vinegar. This does not produce as good a dressing however.