Double-Orange Asian Vinaigrette

Scrub orange under running water; pat dry.

Using a vegetable peeler, peel three strips from orange. Chop peel; place in a blender or small food processor.

Halve orange; squeeze out enough juice to reach ¼ cup. (If you don’t get ¼ cup, fill in with cider vinegar.) Add to blender.

Add miso, 1 teaspoon honey, garlic and ginger to blender. Blend until well mixed. With machine running, drizzle in oil until well blended and emulsified. Taste and season with salt and pepper.

Add more honey if needed for balance. Use right away, or cover and keep, refrigerated, for up to 5 days.