Blood orange vinaigrette

Makes about ½ cup.

1	blood orange
1 ½	teaspoons sugar
2	tablespoons white wine vinegar
	Squeeze of lemon juice
	Pinch of ground cinnamon
	Salt and pepper, to taste
1/3	cup olive oil, or more to taste

1. Use a fine grater to grate the orange rind (you need 1 teaspoon of rind). Juice the orange to get 3 tablespoons strained juice.

2. In a large bowl, mix the juice and sugar. Stir in the rind, vinegar, lemon juice, cinnamon, salt, and pepper. Slowly whisk in 1/3 cup of oil. Taste the dressing and add more oil, if you like.

Adapted from Arbor restaurant