Recipe for Greens with Tangerine-Ginger Vinaigrette 
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Yield:
8
Ingredients:
Amount Ingredient
6 tbl fresh tangerine or orange juice
3 tbl Orange Vinegar or Sherry Vinegar, (see note)
1 tsp chopped fresh chives
1/2 tsp grated orange zest
1/4 tsp ground ginger
1/4 tsp ground anise
OR ground fennel seeds
Salt, to taste
1/2 cup canola or olive oil
1 x tangerine or orange
peeled and segmented
Instructions:
Instructions: 8 SERVINGS VEGAN

My teammate from the International Culinary Olympics, Jorge Czechura, created this tangy citrus dressing for the Berlin dinner celebration. For best results, plan ahead and make the dressing with Orange Vinegar (see note), which has to age for two weeks.

DRESSING: In medium bowl, whisk together tangerine juice, vinegar, chives, orange zest, ginger, anise and salt. Whisk in oil until well-blended. Add tangerine segments and toss to coat. Cover and chill for at least 1 hour or up to 24 hours.

To serve, put greens into large howl. Add tangerine sections and dressing and toss to mix and coat.

NOTE: To make Orange Vinegar, put several orange or tangerine peels, about 2 tablespoons chopped fresh chives and 1/4 teaspoon minced fresh gingerroot into a one-pint jar. Fill jar with apple cider vinegar, then cap and age for two weeks. Store vinegar in cool, dry place away from light.

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