To make the vinaigrette, first segment the orange. Once done, squeeze the excess juice into a bowl.
Heat a small frying pan over medium-high heat and add the juice. Let the juice simmer and reduce until a syrup-like consistency is reached. Transfer to a bowl and let cool slightly. Then add the vinegar, salt, pepper and olive oil. Whisk and then set aside while you prepare the greens.
- 1 large orange
- 1 tbsp champagne or white wine vinegar
- sea salt (to taste)
- freshly ground black pepper (to taste)
- 2 to 3 tbsp of extra-virgin olive oil