Tangerine and Fennel Vinaigrette Recipe

Name: Tangerine and Fennel Vinaigrette Recipe
Ingredients: 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

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Ingredients

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2 tablespoons finely minced shallot (about 1 small shallot)1 teaspoon Dijon mustard1 teaspoon finely grated zest and 2 tablespoons fresh juice from 1 tangerine2 tablespoons fresh juice from 1 lemon1/2 teaspoon ground fennel seed3/4 cup extra-virgin olive oilKosher salt and freshly ground black pepper

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Instructions

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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.