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- Reduce the orange juice and cider vinegar down to 1 cup over medium heat in a heavy pot.
- Stir regularly with a wooden spoon. Be careful, once it starts to thicken it can stick and burn to the bottom of the pot.
- Allow this to cool before proceeding. 
- Place the reduction (or concentrate) in a stainless steel bowl.
- Add the Dijon mustard and the honey, and using a wire whisk, whisk it together.
- Then very slowly add the oil in a steady stream, constantly whisking. Continue until all the oil is added.
- If at any time it appears that the mixture is becoming too saturated with oil and might separate, add 1 tbsp of the cold water, while still whisking. Then continue with the remainder of the oil.
- Add the fresh ground pepper.
- ↑ The cold water is only to use if it appears that the dressing is going to separate, if it does, add 1 tbsp of the cold water while whisking.
- ↑ If you do not have the time to reduce orange juice, you can use thawed, frozen orange concentrate, and stir in the cider vinegar. This does not produce as good a dressing however.