1/4 to 1/2 cup (65 mL to 125 mL) good-quality mild extra virgin olive oil

1. Whisk the mustard, vinegar and a generous grinding of pepper together until blended and smooth. Whisk in the orange juice and then 1/4 cup of oil in a slow, steady stream until emulsified; add up to 1/4 cup more oil as desired.

This is ideal tossed with lamb's lettuce and cubes of roasted beets, then topped with orange slices and goat cheese or feta. It is also wonderful when tossed into a salad of mixed greens, roasted and shredded chicken, shaved Brussels sprouts, grapes and chunks of orange.

Blood Orange Hummus Vinaigrette

Makes a scant 2/3 cup (150 mL)

2 tablespoons vegetable or olive oil

2 tablespoons sesame oil

1 tablespoon white wine or champagne vinegar

2 tablespoons blood orange juice

1 small blood orange, zested, optional

3 tablespoons hummus

Freshly ground black pepper, to taste

1. Measure all the ingredients into a small bowl and whisk until well blended and smooth.

The addition of hummus, a thick Middle Eastern dip of pureed chickpeas, tahini sesame seed paste, olive oil, lemon juice, salt and garlic, to this delicious vinaigrette not only adds body and creaminess, but also a nuttiness that pairs wonderfully with orange. Toss it into salads, drizzle it on grilled fresh radicchio, treviso, romaine hearts or baby gems and orange wedges; serve it with grilled shrimp, or use it for chicken salad. Use homemade hummus or any good-quality store-bought hummus.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)