If you thought using an entire fruit for vinaigrette seems outlandish, you'd be surprised how effective it can be, especially when we use the right type of orange. And here it is, the Sumo Citrus - the brand name for the shiranui mandarin known for its exceptional sweetness, low acidity, and containing almost no seeds. Instead of just using the juice and throwing away the peels, this vinaigrette uses the whole fruit, allowing you to harness the aromatic oils contained in the zest - along with the juice and flesh. The final product is a uniquely rich, layered, and sophisticated tasting vinaigrette that surpasses a typical citrus dressing.

Adjusting its flavorful tones is white miso, which subtly contributes umami and mild salinity to balance the orange's sweetness. The slight bitterness of the peel is harmonized with the addition of Dijon mustard, while garlic and fresh ginger lend a punch of flavor without overshadowing the citrus essence. A blend of plush herbs such as parsley, dill, and chives, assures the taste remains fresh and adaptable enough to complement a wide variety of dishes - from bitter greens and roasted veggies to grain-based salads.

This handy dressing doesn't require specialized culinary skills - all it needs is a blender or food processor. In just a few minutes, a bountiful batch of creamy, spoonable vinaigrette is ready to be served. Whether you opt for a food processor for a slightly chunkier, more vibrant dressing, or a blender for a silkier, lighter-colored version, this balanced vinaigrette offers an enduring quality that remains impeccable even when refrigerated.

Sumo Citrus, a sizable variety of mandarin, is renowned for its compelling sweetness, low acidity, and chunky, easy-to-peel rind, distinguished by a unique topknot at the stem. It’s commonly found at well-supplied grocery markets and specialty shops from January to April. And don't worry if you can't find Sumo Citrus; replacing it with two large, sweet mandarins like Halo oranges or a mixture of one navel orange and one mandarin will deliver a similar taste and balance.

Highly versatile, this vinaigrette can be drizzled over robust greens like kale or radicchio, spooned over roasted veggies like carrots, sweet potatoes, or cauliflower. You can also try it in dressing farro or quinoa salads, and it's a lovely match for roasted salmon or grilled chicken.

Lastly, don't forget that this vinaigrette can be prepared up to five days in advance and stored in an airtight container in the refrigerator. Just remember, before using, bring it to room temperature and give it a good stir. This recipe, crafted by Liz Mervosh and presented by Breana Killeen, will surely add a vibrant and unique touch in your kitchen.