This recipe was given to me by Ryan Jackson, executive chef of Brix Restaurant in the Napa Valley, California. A little goes a long way to brighten a garden-fresh salad.

SERVINGS

Makes about 3/4 cup, enough to dress 4 salads

INGREDIENTS

1/4 cup freshly squeezed orange juice

Juice of 1/2 lime

1/2-inch knob of fresh ginger, peeled and sliced

1 whole star anise

1 teaspoon Dijon mustard

1/2 cup olive oil

2 tablespoons hazelnut oil

1/2 teaspoon vanilla extract

Salt and freshly ground black pepper

PREPARATION

Place the orange juice, lime juice, ginger, and star anise in a small nonreactive pot. Cook over medium heat until half the liquid remains. Strain through a fine sieve (discard the solids) and cool to room temperature. Place the liquid in a blender or food processor. Add the mustard and blend until smooth. While the blender is running, add the olive and hazelnut oils in a slow, steady stream. Add the vanilla. Season the vinaigrette with salt and pepper to taste