It is always better to make your Orange Vinaigrette 2 to 3 hours in advance before you mix the salad’s ingredients. First of all, zest the 2 fresh oranges with the help of a fine side of a box grater or a zester.
Pick a sharp knife and thinly chop the zest. Extract the juice of the oranges into a medium steel bowl.
Add in the zest, one tablespoon of finely chopped shallots and one teaspoon of light brown sugar.
Top the mixture with 1 tablespoon of seasoned rice vinegar and whisk together all the ingredients in the steel bowl until smooth.
Stir in 1 cup of canola oil, and ½ tablespoon of extra-virgin olive oil. Continue stirring until combined thoroughly.
Top the mixture with ¼ teaspoon of salt, ¼ teaspoon of white pepper and ½ teaspoon of orange oil.
Mix them for a few more seconds until they blend well and the salt dissolves completely.
Your Orange Vinaigrette dressing is all set; place it in the refrigerator for 2 to 3 hours until chilled well. Meanwhile, you can make your desired salad.
Once you prepare the salad, remove the Orange Vinaigrette from the refrigerator and just drizzle it over the top, toss lightly and serve.