Juice of 1 orange
(preferably a large Spanish
Navel orange)
2 tb Lemon juice
2 tb Balsamic or white wine
Vinegar
1    Clove garlic, crushed
pn Salt
1/4 ts Dry mustard powder
Freshly-ground black pepper
1 ts Brown sugar.

Put everything in a screw-top jar and shake thoroughly. Will keep for a
couple of days in the refrigerator.