This vinaigrette uses extra-virgin olive oil and white wine vinegar, along with orange juice. It's great over spinach or fruit salad.

In a small saucepan, combine the orange juice and cornstarch. Heat to boiling, stirring constantly. Boil for about 1 minute. Pour into a bowl or jar and refrigerate until cold.

When the orange juice mixture is well chilled, add the vinegar, mustard, basil and olive oil. Whisk until well blended. Serve immediately or cover and refrigerate until needed.

• 2 cups unsweetened orange juice
• 2 tablespoons cornstarch
• 1/3 cup white wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons dried basil or 1 tablespoon fresh basil
• 2 teaspoons extra-virgin olive oil