Last Thursday we toured the Pixie Tangerine farms of Ojai Valley, Calif., where the magic of perfect soil marries wonderful climate to produce extraordinary citrus, in the presence of gifted farmers.
Of course, they are best eaten straight out of hand, as a snack or healthy dessert. Nothing could be finer, or easier.
But if you have two extra Pixie tangerines, you are well on your way to a simple, elegant salad dressing that will dress up a bowl of green leafies, a salad of sliced steamed potatoes or anything else you have a mind to put it on.
Go ahead. Taste the magic.
Recipe: Pixie Tangerine Dressing
- 1 tablespoon Dijon mustard (Grey Poupon brand preferred)
- 1 tablespoon chopped shallot
- 1 1/2 tablespoons honey (or agave) (Vital Zuman organic honey preferred)
- 1/2 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/4 teaspoon kosher or sea salt
- Grind of fresh pepper
- Zest of 2 Pixie tangerines
- 1/4 cup Pixie tangerine juice (from 2 Pixies)
- 2 tablespoons rice vinegar
- 3/4 cup extra-virgin olive oil (Malibu Olive Oil preferred)
- Add mustard through rice vinegar to a blender container and whirl for 15 seconds until combined.
- With blender running, add oil in a slow, steady stream until the dressing emulsifies and holds together.
- Taste and adjust for salt, pepper and sweetness.
- Makes about 1 1/3 cups.
Source: Adapted from a recipe by Malibu caterer Diana Temple.
Brands: I have listed my preferred brands, but of course, use any mustard, honey or oil you like. Just make it!
Preparation time: 10 minutes
Diet type: Vegetarian
Culinary tradition: USA (General)