Blood Orange Vinaigrette (over pan fired crispy chicken)

In my earliest post for Shrimp & Turnip Rounds with Hoisin-Sake Sauce, you saw a picture of a red vinaigrette over chicken. That's this one here...

Juice of 1/2 a blood orange
2-3 TSP white wine vinegar
1 TSP deli mustard
1/4 Cup olive oil

Mix well, and drizzle over whatever.

Pan Fired Crispy Chicken:

4 boneless chicken strips- salt and pepper them well.
Dump some cornstarch over the chicken, and press it into both sides to cover. Shake off the excess.
Heat 2 TSP vegetable oil in a pan, then fry the chicken a few minutes on each side.

~ Brock