Orange Cider Vinaigrette
 As one of my favourite salad dressings, this one works for spicy and mild greens as well as for an antipasto salad with fresh tomatoes and/or sun-dried tomatoes, olives, sweet peppers, mushrooms, artichoke hearts, and fresh mozzarella.

1 part Cider vinegar
1 part orange juice
5-10 mg dijon mustard (1 or 2 desert spoon dollops)
salt/pepper to taste
2-3 sprigs chopped fresh parsley
3 parts extra virgin olive oil

Combine all ingredients in a jar, seal with lid and shake well. If parsley is omitted till serving, dressing will keep in fridge for a week or more.