Fresh Orange and Garlic Confit Vinaigrette

Ingredients

1 medium orange

1 tablespoon white wine vinegar

1tablespoon honey

1 teaspoon kosher salt

Freshly ground black pepper

Garlic Confit (recipe follows)

Extra-virgin olive oil (optional)

Directions

Using a rasp-style grater, zest the orange into a small bowl. Cut in half and squeeze out the juice; you want about ½ cup (120 ml). Fish out any seeds. Whisk in the vinegar, honey, salt, and a few twists of black pepper.

Pour the orange mixture into a food processor. Reserving the garlic oil, drain the garlic cloves and add them to the food processor. Process until smooth. Measure out ½ cup (120 ml) of the reserved garlic oil (if you don't have the full ½ cup, supplement with plain olive oil). With the machine running, pour in the oil. Taste and adjust with more vinegar, honey, salt, or pepper. The dressing should be fruity, lightly garlicky, and not too sharp. Store in the fridge for up to 2 weeks.

Notes

A basic navel orange works just fine in this dressing, but feel free to play with some of the other wonderful citrus varieties that are in season during the colder months. Cara Cara oranges are sweet and a beautiful blush pink, blood oranges will bring even more dramatic magenta color, and any sort of tangerine or satsuma is extra sweet and perfumey. You can adjust the amount of vinegar to match the sweetness or tartness of your fruit.

MAKES ABOUT 1 CUP (240 ML)