Begin by removing the zest from a few of the oranges, enough to measure 3 T. of zest, and transfer to a small bowl. Juice the oranges as needed to yield 1 cup of juice, and add to the zest. Transfer the orange juice and zest to a blender or food processor. Add the shallots, ginger, salt, pepper, and cinnamon, and process for 1 minute to combine. While the machine is running, through the feed tube, slowly drizzle in the walnut oil, and process for 1 minute. Transfer to a glass or plastic airtight container. Store in the refrigerator for 3-5 days. Shake or whisk the dressing well before serving.

Yield: 2 1/3 cups