ORANGE CHIPOTLE VINAIGRETTE

3/4 teaspoon finely grated fresh orange zest
1 cup fresh orange juice
1/4 cup white wine vinegar
1-1/2 tablespoons canned chipotle chilies in adobo sauce
2-1/2 teaspoons salt
1 teaspoon firmly packed brown sugar
1 cup olive oil

In blender blend zest, orange juice, vinegar, chipotles in adobo, salt and sugar until chipotles are chopped fine. With motor running add oil in a slow stream.
Chill covered. Bring vinaigrette to room temperature before serving.