A simple staple! Try as a salad dressing, top-off vegetables, or a finishing touch to your favorite italian sandwich. Makes 1 cup and keeps up to 1 month refrigerated.
1 tsp Dijon mustard
1/2 tsp garlic powder
1 tsp thyme or tarragon
1/4 cup Tangerine Balsamic Vinegar
3/4 cup Extra Virgin Olive Oil
1 Tbs orange zest, coarse ground
Pinch of salt, to taste
Pinch of ground black pepper, to taste
1. In a bowl, mix mustard, garlic, and thyme or tarragon.
2. Add balsamic vinegar. Pour in olive oil, stirring with a whisk until emulsified.
3. In a separate bowl, soak orange zest in 3 Tbs warm water for 5 minutes. Strain liquid and add orange zest to oil/vinegar mixture.
4. Season with salt and pepper to taste.