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A metal jar lid labeled TANGELO VINAIGRETTE with the Ball SureTight logo above the label and a blank name/date section below.

Tangelo Vinaigrette

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This vinaigrette balances sweet tangelo juice with sharp Dijon and silky olive oil for a dressing that’s equal parts bright, bold, and smooth.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 20 tablespoons
Course: Dressing/Condiment
Cuisine: Californian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup extra-virgin olive oil such as Graza Drizzle
  • ½ cup vinegar anything but distilled white
  • 2 tablespoon Dijon mustard
  • 2 tablespoon tangelo juice about ½ tangelo
  • Kosher salt and black pepper to taste

Equipment

  • 2-Cup Jar with Lid
  • Citrus juicer (optional)

Method
 

  1. In a 2-cup jar, combine olive oil, vinegar, Dijon mustard, and freshly squeezed tangelo juice.
  2. Stir or shake to emulsify. Season to taste with kosher salt and black pepper.
  3. Store in the fridge in an airtight container for up to 2 weeks. Shake well before each use.

Notes

Storage: keeps in an airtight jar in the fridge for about 2 weeks. Give it a good shake before each use since the oil and vinegar will separate.

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