Preparation

• With a vegetable peeler, pare the zest from the orange, being careful to avoid the white pith underneath. Squeeze the juice from the orange into a small saucepan — don’t worry if a few seeds fall into the pan. Add the zest and the mint sprigs. Bring to a quiet boil over medium heat and cook until reduced to about 2 Tbs. Pour through a fine strainer into a medium bowl, pushing down on the solids to extract all the juice. Let cool.
• Add the shallot, mustard, vinegar, and black pepper; whisk until smooth. Gradually pour in the olive oil, whisking constantly as you pour; the sauce should thicken and emulsify as you go. Stir in the olives and chopped mint. Taste for pepper and salt — it may be salty enough from the olives. Spoon the vinaigrette over the chicken at the table.