In a medium bowl or food processor, whisk together balsamic vinegar, orange juice, sugar, and pepper.
Add olive oil in a thin stream, whisking until emulsified. By gradually whisking or blending the oil into the vinegar, you create an emulsion (a mixture of two liquids that usually do not combine smoothly).
Makes approximately 2 1/2 cups.
DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.
* I prefer using fresh-squeezed orange juice, but the bottled orange juice will also work.
Orange Balsamic Vinaigrette Recipe: https://whatscookingamerica.net/salad/orangebalsamicvinaigrette.htm