Makes 6 servings

For the dressing:
1 small shallot, peeled and roughly chopped
1/4 cup maple syrup
1 orange, zest and juice
1/4 cup apple cider vinegar
A pinch cinnamon
3/4 cup olive oil
salt
black pepper 

For the salad:
1 lb. baby arugula leaves
6 oranges, cut into segments
1 cup dates, chopped
3 oz. manchego cheese, shaved 

*** Preparation ****

1. In a blender, combine the shallot, maple syrup, orange zest and juice, vinegar, cinnamon and olive oil. Blend until smooth. Season with salt and pepper to taste.
2. In a large bowl, toss together the arugula and citrus segments and dates. Dress with the vinaigrette, to taste. Top with shaved manchego.

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1 ½ cups fresh squeezed orange juice
3 ounces palm sugar, chopped
½ cup rice vinegar
3 Tablespoons soy sauce
2 ounces minced ginger
1 ounce minced garlic
1 Tablespoon agar powder
1 Tablespoon glycerin
In a medium saucepan combine orange juice, sugar, vinegar, soy sauce, ginger, and garlic.   Bring to a boil and stir until palm sugar is completely dissolved.  Reduce heat to low & simmer for 5 minutes. 

Strain solids from liquid & discard solids. Return the liquid to the pan. Add the agar and the glycerin. Bring to a boil. Simmer over medium heat for 2 minutes. Transfer to a heat safe bowl.  Allow to cool at room temperature, undisturbed for 2 hours. Once product has gelled, transfer in chunks to the jar of a blender. Blend on high until you have a completely smooth sauce.

Serving suggestions:  Use as a plating sauce for seafood &/or chicken. Can be used cold or, heated to 185° F.

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3 cups Gewürztraminer
3 large cloves garlic, smashed
2 Tablespoons minced ginger

½ cup orange juice concentrate
¼ cup Dijon mustard
1 teaspoon xanthan gum
1 Tablespoon versawhip
¼ cup fresh squeezed orange juice

In a small saucepan, combine the Gewurztraminer, garlic, and ginger. Reduce over a very low flame until you have only ¼ cup of liquid left. Strain out and discard the garlic and ginger. In the bowl of a stand mixer combine the wine reduction and the remaining ingredients. Beat first on low to blend. Gradually increase speed until you are able to have the beaters on high. Continue to beat until you have a stiff foam.

Serving suggestion: Pile julienned Black Forrest Ham & Baby Swiss on cocktail size rye bread.  Toast to melt cheese & garnish with orange mustard foam.

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½ tsp rosemary simple syrup
2 tbsp orange juice
Champagne or sparkling wine

In a champagne flute add orange juice and simple syrup.  Slowly pour your favorite sparkling wine or champagne.

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3 oz. White balsamic (mazzetti green label)
2 oz. Orange juice or as needed
 3 drops orange oil
8 oz. Canola oil or as needed
1 tablespoon honey
1 tsp. Dijon mustard
¼ tsp. Vanilla paste
Salt and pepper to taste

Add mustard, vinegar , vanilla paste and orange juice.  Blend until combined.  Slowly add canola oil until thick.  Add honey, salt and orange oil .  Taste and season as needed.  Should taste acidic with a little sweetness and be a nice pale yellow in color. 

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