Orange Vinaigrette (from the Four Seasons in Palm Beach, FL)

1 cup Orange juice concentrate
2 tablespoons Dijon mustard
1 tablespoon Champagne or white wine vinegar
1 cup Salad Oil
1 teaspoon sesame oil (plain, not toasted)
Water to adjust thickness
S&P to taste

Blend orange juice, mustard and vinegar. Slowly drizzle in 2/3 salad oil to emulsify. Check seasoning and if needed add more mustard, vinegar, and add salt and pepper. Add sesame oil and re-check seasoning.

The chef served this drizzled over red snapper which was garnished with a fruit salad (mango, pineapple, papaya, etc.) This is also great to dress some simple greens as a side dish, on over a fruit salad, or brushed/drizzled over grilled chicken or fish.