Fennel and tangerine vinaigrette
We enjoy making this in the winter, when tangerines are at their ripest, and we need a touch of brightness to combat the winter blues. We use this tangy, spicy vinaigrette on salads, grilled mushrooms, roasted beets or over a salad of shaved fennel and arugula
Ingredients
MAKES: 240 ml
- 20 g finely minced shallot
- 5 ml Dijon mustard
- 2 g finely grated tangerine zest
- 30 ml fresh tangerine juice
- 30 ml fresh lemon juice
- ½ tsp ground fennel seed
- 4 g finely chopped fennel fronds optional
- 180 ml extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- Combine the shallot, mustard, tangerine zest and juice, lemon juice and fennel seed and fronds (if using) in a large bowl and whisk to combine.
- Whisking constantly, slowly drizzle in the olive oil.
- Season with salt and pepper
Notes / Tips / Wine Advice:
Serve over sliced chicken breast on a composed salad or roasted root vegetables, or drizzled over roast chicken alone.
