Orange Honey-Mustard Vinegarette

Orange Honey-Mustard Vinaigrette
I kept seeing Chefs on TV making simple Vinaigrette's, I got inspired and tried my hand at it, with good success.
This is very a very light vinaigrette, you can actually taste all the ingredients.

   The first time I made this for my family I made individual salads for everyone, Wendell sat down at the table and informed me he didn't like fruit on his salad. I just smiled and said to rake it to the side.
A few minutes later we all turned to look in his direction, he had raised his plate to lick the last of the dressing off his plate.
Oh yea! he even ate the fruit!
 Hope you enjoy.

Ingredients:

The apple and

nuts are for the salad.

1 orange,(Jest, segments, and juice)
1 clove of garlic crushed2 Tbsp. Course Mustard like Dijon

2 Tbsp. Honey

2 Tbsp vinegar

1-2 Tbsp. light olive oil (optional)

Pinch salt and pepper or  ½ tsp.Tony Chatcheries or Papa Gators Seasoning

Put orange jest onto a cutting board, smash clove of garlic with Chef knife, and mince garlic and orange jest, with knife scrape both into a bowl.

On cutting board cut the top, bottom, and sides off orange.

Hold orange over bowl and carefully go along membrane of orange to cut segments out, after cutting all the segments out squeeze  whats left of orange into bowl. The pieces of rind that had small amounts of orange, squeeze into bowl, this should make about 2 Tbsp. juice. reserve segments for salad

Add rest of ingredients except orange segments and whisk in bowl.

Make a green salad of choice. Place segments of orange over the top. (if desired)

 Drizzle about 2 Tbsp of dressing on each individual salad, just before serving.

*I have keep this in a jar or bowl up to a week in the refrigerator.
I sometimes put this in an old mustard bottle.

This would be wonderful with grilled chicken strips on the salad.