1 large orange
1/4 cup extra light olive oil
1 TBSP apple cidar vinegar
pinch of sea salt, black pepper and cayanne pepper
Zest the entire orange and place the zest in a small bowl. Cut the orange in half and squeeze all of the juice that you can get out of it (about 1/4 cup) into the bowl. Add olive oil, vinegar, sea salt and peppers to the bowl. Whisk to combine, or pour into a dressing jar and shake to combine.