Zest one navel orange and squeeze it for approximately three tablespoons of juice. Grate about a teaspoon of fresh ginger.

In a glass jar, combine olive oil, rice vinegar, orange juice, maple syrup, and Dijon mustard. Add orange zest and grated ginger, along with salt and pepper.

Seal the jar tightly and shake vigorously for about 30 seconds until everything is well mixed.

Taste the vinaigrette and adjust seasoning or sweetness if needed.

Drizzle over salads or grilled vegetables. Refrigerate if not using immediately, and shake before each use.