Ingredients ½ cup olive oil 3 tablespoonfuls vinegar 1 tablespoonful mustard 1 green onion 3 tablespoonfuls orange juice 1 teaspoon orange zest 1 clove of garlic 4 olives (flesh only) 1 good pinch oregano A few sprigs of dill without the stems More dill chopped for decoration Salt, pepper Tabasco sauce
Place the mustard, green onion, olives, orange zest dill, salt, pepper and garlic in a blender with the mustard and the vinegar. Blend well until the ingredients are creamy. Then add the orange juice, oregano, Tabasco and a little of the oil. Blend and add the rest of the oil little by little. If the vinaigrette is too thick you can thin it down with a little more oil and a couple of tablespoons of water. Taste and adjust seasonings. Place the sauce in a small bowl and decorate with more chopped dill and half an olive.
Serve immediately, because fresh herbs turn black if they stand for long. If you wish to make the vinaigrette well before you will use it, add the fresh herbs at the last minute, before serving.