Orange-Shallot Vinaigrette

Yield: 1 quart

1/2 gallon    Orange Juice
2 Tbsp.        Splenda, granulated
½ cup        Shallots, minced
3 cups        Canola Oil
2 tsp.        Black Pepper
optional    Salt


Place orange juice and splenda into a non-reactive (stainless steel) pan over medium high heat.  Reduce slowly to about 2 cups of remaining orange syrup.  

Place minced shallots into a medium mixing bowl along with black pepper and salt.  Pour hot orange juice reduction over shallots and stir.  Allow to cool for ½ hour.  Slowly add canola oil.  Taste and season as needed.  Serve chilled.