I love the ingredients in this recipe. It came complements of "Moosewood Restaurant Cooks at Home." Naturally, I chose to make this recipe in the winter when oranges were at their peak. Local citrus is best when purchased from a trusted fruit stand as opposed to from a grocery store.

This wasn't my favorite salad dressing recipe. I can take the blame for that because I chose to use a packaged pesto from the grocery store, which I only purchased once. Also, that was also when I had run out of regular milk and had substituted soy-milk. I have tried to use soy milk in a few recipes and have been saddened every time. So, if your recipe calls for regular 2% milk, you'd better do what they say!

Traditionally, my mother and I make homemade Ranch and Italian salad dressings, but given the right salad combination (I'm thinking more like baby spinach, onions, and walnuts), I just might try this recipe again next citrus season.