3 Tbs. C&C Tangerine Balsamic Vinegar
Zest of 1/2 an orange
1 Tbs. Dijon Mustard
1/4 c. C&C Blood Orange Olive Oil
Sea salt (Sel Gris de Guerande) and ground pepper
Whisk together the vinegar, orange zest, and mustard. Slowly whisk in the olive oil and add salt and pepper to taste. Serve over salad with spinach, radicchio, endive, orange segment, walnuts, and warm goat cheese. Or use it to marinade your chicken or pork.