- ½ cup of fresh orange juice
- ½ cup of High-Hand Grapefruit White Balsamic Vinegar
- 2 tablespoons of sugar
- ½ teaspoon of dry mustard
- ⅓ cup of High-Hand California Arbequina, Arbosana & Koroneiki Extra Virgin Olive Oil (EVOO)
- salt and pepper to taste
- Combine the first 4 ingredients in a small bowl or blender.
- Slowly whisk in ⅓ cup EVOO until well combined, add salt and pepper to taste.
- Serve this vinaigrette over a bed of mixed field greens.