Citrus Brown Butter Vinaigrette

1. Prepare Tangerine Juice and Zest

Finely grate the zest from one of the tangerines until you have about 1 teaspoon of lightly packed zest. Squeeze the juice from both tangerines until you have approximately 0.5 cups (120 ml) of juice.

2. Reduce Tangerine Mixture

Pour the tangerine juice into a small saucepan and add the grated zest, 2 tablespoons of sherry vinegar, and 1 tablespoon of finely chopped shallot. Bring this mixture to a simmer over medium heat. Let it cook until it has reduced by half, about 4 minutes.

3. Prepare Brown Butter

While the tangerine mixture is reducing, melt 4 tablespoons (55 g) of unsalted butter in another small saucepan over medium heat. Continue cooking the butter until it turns a deep golden color and emits a nutty fragrance, about 3 minutes.

4. Combine and Finish Vinaigrette

Once the tangerine mixture has reduced, whisk in 0.5 teaspoons of Dijon mustard until fully incorporated. Slowly whisk in the brown butter, followed by 1 tablespoon of extra-virgin olive oil. Season the vinaigrette with kosher salt to taste, and adjust the balance of flavors as needed. Stir in 1 tablespoon of thinly sliced fresh chives.