Most produce is a sad sight during the winter, except for citrus. 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 chicken.
Why this recipe works:
- A blend of fresh tangerine and lemon juices creates a dressing with a perfect 3:1 ratio of oil to acid for a perfectly smooth emulsion that's both tart enough (thanks to the lemon juice) and flavorful enough (thanks to the tangerine juice).
- Tangerine zest and ground fennel seed add an extra hit of flavor and complexity.
- 2 tablespoons finely minced shallot (about 1 small 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
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.