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.

MAKES: 1 cup (240 ml)

PREP TIME: 15 minutes

COOK TIME: None

INGREDIENTS:

• 2 tbsp (20g) finely minced shallot
• 1 tsp (5 ml) Dijon mustard
• 1 tsp (2 g) finely grated tangerine zest
• 2 tbsp (30 ml) fresh tangerine juice
• 2 tbsp (30 ml) fresh lemon juice
• ½ tsp ground fennel seed
• 1 tbsp (4 g) finely chopped fennel fronds, optional
• ¾ cup (180 ml) extra virgin olive oil
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS:

1. 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.
2. Whisking constantly, slowly drizzle in the olive oil.
3. Season with salt and pepper.
4. Serve over sliced chicken breast on a composed salad or roasted root vegetables, or drizzled over roast chicken alone.