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Citrus Vinaigrette

Hands-on time 10 mins
Total time 10 mins
Yield

Makes: 3/4 cup

Ingredients

  • 1 teaspoon pink peppercorns
  • 1/4 cup plus 2 Tbsp. extra-virgin olive oil
  • 2 tablespoons fresh orange juice or tangerine juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon Dijon mustard
  • Pinch of kosher salt

How to Make It

  1. Cook the peppercorns in a small skillet over medium, stirring occasionally, until fragrant and lightly toasted, 3 to 4 minutes. Remove from heat, and cool completely, about 5 minutes.

  2. Crush the toasted peppercorns. Whisk together extra-virgin olive oil, orange juice, lemon juice, tarragon, mustard, pinch of kosher salt, and crushed peppercorns in a medium bowl. Use immediately, or refrigerate in an airtight container up to 2 weeks.