Scallion Orange "Vinaigrette"

Years ago, Ming Tsai had a scallion oil recipe in the Blue Ginger cookbook. It was simply scallions and oil and it was so pretty and green that I fell in love with it for the color alone. It tasted pretty good, but mostly just looked amazing on a plate. Over the years I played with it and this is my favorite combintion. Kind of crazy how the addition of orange juice elevates the taste to the degree that it does. I've made it with umeboshi (pickled plum) vinegar, citrus vinegar, apple cider vinegar and lemon juice, but the sweet tart orange with the scallions make my palate the happiest. It's great on fish, chicken, veggies, soba noodles, dumplings and more! For a real visual and taste treat, use sriracha sauce along with it to add heat and complimentary colors ; )

1 bunch scallions, chopped with bottoms removed
2 tablespoons fresh orange juice
1 1/3 cup olive oil
salt to taste

Toss it all in the blender for a minute or two.