This dressing is nice with assertive flavors or things with a bitter edge to them, such as radishes, turnips, or chicories. It is also nice used on fish or shrimp. If you don’t have tangerines, just use oranges.
INGREDIENTS:
¼ cup fresh squeezed tangerine juice 1 tablespoon white balsamic vinegar Salt and pepper to taste (Go lightly) ½ cup grapeseed oil or other neutral flavored oil ¼ cup extra virgin olive oil (Not a peppery oil such as a Tuscan)
METHOD:
In a non-reactive bowl, mix the tangerine juice, vinegar, and salt and pepper. Whisk together.
Whisk in the oils in a thin steady stream until all the oil is emulsified. Taste for balance and adjust as needed.
Yield: 1 cup
Source: Chef Andrew E Cohen
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