Caramelized Tangerine Vinaigrette

1. 1

   Set a small saute pan over medium high heat. Do not use cast iron. Dip the cut side of each tangerine half in the raw sugar - you want a light but thorough coating. When the pan is hot, press the sugared side of the tangerine onto the surface of the pan. Let bubble and sizzle until caramelized; keep a close eye, you don't want them to blacken. Remove the tangerine halves to a plate.

2. 2

   When the tangerine halves are cool, squeeze their juice into a bowl. Measure out 1/4 cup and pour this into a small bowl.

3. 3

   Whisk in a pinch of salt, followed by the mustard and vinegar. Slowly whisk in the olive oil until the dressing is emulsified. Taste and adjust seasoning -- if you want more acidity, add a little fresh lemon juice or more white balsamic.

* Per serving · 4 servings · Values may vary.

No additional tips available.