I’ve never been much of a fan of the following: segmented fruits and salads. Sure, a composed salad is nice once in a while but ultimately, I’ll pass. And as a person who is big on texture, I just can’t get on board with segmented fruits.
Even so, I couldn’t pass up honey tangerines when I saw them. The name stood out to me. And while I didn’t like the fruit itself (all because of the texture), the juice was undeniably delicious. Sweet with just a little bit of tart. I could drink it in a glass all day. However, I only had three honey tangerines so instead, I made it into a dressing. I added some lemon for a bit of tart and poured it over escarole and feta cheese. This way, I can really get in board with salads.
- Juice from 2 honey tangerines
- Juice from 1 lemon
- zest from 1 lemon
- 2 Tbsp. honey
- ¼ cup olive oil
- salt and pepper to taste
- Combine all of the above ingredients in a jar. Shake well to incorporate. Store in the fridge.