Recipe by Amanda Hesser and picture by Bobbi Lin for food52.com.
Prep time: 20 minutes
Yield: ½ cup
· 1 small tangerine (or 2 clementines), halved through its belly – we use whatever orange we can find sometimes!
· Raw sugar
· Sea salt
· 1/2 teaspoon Dijon mustard
· 1/2 teaspoon white balsamic vinegar
· 1/4 cup olive oil
To make the dressing: Set a small sauté 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.
When the tangerine halves are cool, squeeze their juice into a bowl. Measure out 1/4 cup and pour this into a small bowl. 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.
Zuzh up your salad!
Vegetarian: Add a grain like quinoa that can soak up the dressing, add salty or stinky cheeses like goat or blue cheese