¼ cup cider vinegar 2 tablespoon finely chopped shallot 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 3 tablespoon cherry cooking liquid* (see Stuffed Chicken Roast) 1 teaspoon Dijon-style mustard 1 teaspoon finely grated orange zest 3 tablespoon freshly squeezed orange juice ¼ cup extra-virgin olive oil
*
The cherry cooking liquid can be replaced by 2 tablespoons freshly squeezed orange juice and 1 tablespoon honey.
