Tangerine and Fennel Vinaigrette
A bright citrus vinaigrette with shallot, Dijon, and fennel, ready to wake up greens or add a sunny finish to simple cooked proteins.
Prep 10 min · Makes about 1 cup
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
Add the shallot, mustard, tangerine zest and juice, lemon juice, and fennel seed to a large bowl, then whisk until everything is evenly mixed. As you keep whisking, pour in the olive oil in a slow, thin stream. You can also put all of the ingredients into a jar with a tight lid, close it well, and shake hard until the dressing comes together. Add salt and pepper to taste. Store the vinaigrette in the refrigerator for up to 5 days.