Instructions: In a small pot, combine juice from blood oranges, lime and lemon. Over medium high heat, let juices reduce by half to about 1 cup liquid.

Place shallots in a mixing bowl. Pour hot, reduced citrus juice over shallots; allow to steep and cool to room temperature. To the mixing bowl, add vinegar, tarragon, chives, salt and pepper. Whisk in olive oil, taste and adjust seasoning.

Using a peeler, peel ribbons of celery into a separate mixing bowl. Add celery root. Add citrus segments. Spoon vinaigrette over top. Season with salt and pepper.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.