Caramelized Tangerine Vinaigrette

• 1 small tangerine (or 2 clementines), halved through its belly
• Raw sugar
• Sea salt
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon white balsamic vinegar
• 1/4 cup olive oil

1. Set a small saute pan over medium high heat. Do not use cast iron. Dip the cut side of each tangerine half in the raw sugar - you want a light but thorough coating. When the pan is hot, press the sugared side of the tangerine onto the surface of the pan. Let bubble and sizzle until caramelized; keep a close eye, you don't want them to blacken. Remove the tangerine halves to a plate.
2. When the tangerine halves are cool, squeeze their juice into a bowl. Measure out 1/4 cup and pour this into a small bowl.
3. Whisk in a pinch of salt, followed by the mustard and vinegar. Slowly whisk in the olive oil until the dressing is emulsified. Taste and adjust seasoning -- if you want more acidity, add a little fresh lemon juice or more white balsamic.

tangerine, sugar, salt, mustard, white balsamic vinegar, olive oil

Taken from food52.com/recipes/2555-caramelized-tangerine-vinaigrette (may not work)