Tangerine and Fennel Vinaigrette
We whipped up this tangerine vinaigrette to celebrate one of the few fruits that's best this time of year. It's delicious on salads, or as a sauce for roasted or grilled fish, pork, or ch
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.