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.
