CREAMY ORANGE-FENNEL DRESSING

In a small bowl, whisk together

◆ 1 finely minced shallot

◆ 2 tsp Dijon mustard

◆ 1 tsp ground fennel seed

◆ zest of 1 navel orange (about 1 tsp)

◆ 2 tbl red wine vinegar

◆ ¼ cup freshly squeezed navel orange juice

◆ 1 cup thick plain Greek yoghurt (preferably whole milk, but non-fat and low-fat work too).

Season with salt and pepper. Serve as a cold or room-temperature sauce with cold poached salmon; cold roast pork loin or tenderloin; or roasted carrots, butternut squash, or beets.