Tangerine Balsamic Vinaigrette

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.