Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 each | Orange, grated peel only |
| 4 tablespoons | Fresh orange juice |
| 4 teaspoons | Lemon juice |
| 1 teaspoon | Balsamic vinegar |
| ½ teaspoon | Salt |
| 3 eaches | Scallions, white parts only minced |
| ¼ teaspoon | Fennel seeds, crushed |
| 5 tablespoons | Olive oil |
| 1 tablespoon | Hazelnut oil |
| 1 tablespoon | Chives sliced into narrow rounds |
| 1 tablespoon | Chervil or fennel leaves chopped |
| 1 tablespoon | Parsley, finely chopped |
Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.