Pixie Tangerine Dressing

by Dorothy Reinhold on March 20, 2012

Print This Post Print This Post Pixie Tangerine Dressing

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.

Pixie tangerineToday, on a glorious first day of Spring, we’re going to make more magic in the kitchen with our Pixies!

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

Pixie Tangerine DressingSummary: Pixie Tangerines, considered among the finest citrus around, spark a simple, elegant dressing for salad, potatoes or anything else you want to put it on.


  • 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)


  1. Add mustard through rice vinegar to a blender container and whirl for 15 seconds until combined.
  2. With blender running, add oil in a slow, steady stream until the dressing emulsifies and holds together.
  3. Taste and adjust for salt, pepper and sweetness.
  4. Makes about 1 1/3 cups.

Quick notes

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)

Pixie Tangerine tree

{ 6 comments… read them below or add one }

Ann Norman December 17, 2018 at 7:52 am

Is it possible to can thus dressing?


Dorothy Reinhold December 18, 2018 at 12:29 pm

Honestly, I don’t know how to can a salad dressing. If there is a master gardener in your area, you might ask that person.


Jill Hammer April 14, 2012 at 11:36 am

Dorothy, thanks for this recipe. The dressing also makes the most amazing marinade. I used it on chicken legs and a pork tenderloin and it was shockingly delicious indeed.


Valentina March 22, 2012 at 11:00 pm

ooh, this looks delicious! LOVE those tangerines!


LiztheChef March 21, 2012 at 10:17 am

Have to look for pixies in our markets – your dressing reminds me that it is springtime!


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