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Tangerine and Fennel Vinaigrette Recipe

Tangerine and Fennel Vinaigrette Recipe
  • Meal

    Condiments and Sauces

  • Cusine

Ingredients

2 tablespoons finely minced shallot

1 teaspoon Dijon mustard

1 teaspoon finely grated zest and 2 tablespoons fresh juice from 1 tangerine

2 tablespoons fresh juice from 1 lemon

1/2 teaspoon ground fennel seed

3/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions

Combine shallot, mustard, tangerine zest and juice, lemon juice, and fennel seed in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealed jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 5 days.