I make a lot of different salad dressings, and this is the most recent addition to my list of favorites. Until yesterday my favorite use for it was to dress a first course salad involving puff pastry, asparagus, chevre and frisee (a great match for New Zealand sauv blanc), but yesterday's potato salad, humble as potato salad sounds, might have that beat. There, I poured the dressing over chunks of warm cooked red potatoes (skin on) which I broke apart with a fork (irregular surfaces take dressings better than cut surfaces) and tossed with a good amount of fresh chervil (tarragon would also be nice). It was one of the best and most unusual potato salads I've ever made, and I'm going to make it again next week to serve with a BBQ meal in celebration of a dear friend's birthday.
2 naval oranges
1 shallot
1/4 c white wine vinegar
1 generous tsp Dijon mustard
1/3 c EVOO
Salt and pepper
Zest the oranges, then squeeze the juice into a small saucepan and reduce to about 1/4 cup. While that's working, finely dice the shallot and put in a small bowl with the vinegar. When the orange juice is reduced, combine it with the mustard and whisk in the EVOO (or put all in a jar and shake to emulsify). Add the shallots and about half the vinegar, check for taste and add more vinegar as needed, plus salt and pepper.