Three Citrus Mustard Salad Dressing on Romaine

This was a spur-of-the-moment salad dressing that turned out delicious! In a screw-top jar I mixed the strained juice of 1/4 orange, 1/2 lime, 1/2 lemon, 2 tb white wine vinegar, 1/4 C olive oil, 1 tsp dry mustard, 1/2 tsp curry powder, 1/2 tsp black pepper, 1 Tb honey, 1 Tb capers and 1 Tb tahini. Fresh-tasting on shredded Romaine lettuce, fine julienne of carrot and zucchini, finely cubed, ripe Roma tomatoes, and two chives from the garden outside. I sprinkled Greek feta on the greens and served it with the remaining orange slices as dessert, with two thick slices of tomato and two small hunks of home-made, white whole wheat sourdough peasant bread made with the no-knead method of Jeff Hertzberg. Paradise on earth!