Roasted Orange Vinaigrette

PREPARATION:

Preheat oven to 350°F. Place the 5 unpeeled oranges in a roasting pan and bake until browned, about 45 min. Let the oranges cool and juice them.

Heat the olive oil in a saucepan and sauté the fennel, celery, and garlic until soft. Measure the roasted orange juice and add enough fresh juice to make 21/2 cups. Add the juice to the sautéed vegetables. Reduce the juice mixture over medium heat to yield 1 cup. Strain. When the mixture is cool, blend in the oil.

NOTE: Roasting the oranges results in a bittersweet orange flavor. The oil has a neutral taste that doesn't compete with that of the orange. Use this recipe for summer fruit salads, chilled seafood salads, and bitter greens like endive or radicchio.

• 5 oranges
• 2 Tbs. olive oil
• 1 bulb fennel, diced
• 2 stalks celery, diced
• 1/2 clove garlic, chopped
• 1 cup fresh orange juice
• 1/3 cup grape seed oil or light olive oil

Makes 1 cup