I like to use this vinaigrette with a Quick-Roasted Root Medley and some winter greens to make a light main-dish salad or a salad to go with soup. But it is also tasty drizzled over warm sliced steak or chicken, or tossed with a bright salad of citrus, fennel, and endive.

Makes 1/3 cup

• 1 medium shallot, peeled and finely chopped (about 2 tablespoons)
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 1 tablespoon red wine vinegar
• 1 tablespoon freshly squeezed tangerine or orange juice
• 1/2 teaspoon Dijon mustard
• ½ teaspoon local honey

1. In a small nonstick skillet, heat 1 tablespoon olive oil over medium-low heat. Add the shallots and a pinch of salt and cook, stirring occasionally, until softened, about 6 to 8 minutes. Remove pan from heat and reserve.

2. Meanwhile, in a glass measure, combine the remaining tablespoon olive oil, the red wine vinegar, the tangerine juice, the mustard, the honey and a big pinch of salt. Whisk well.

3. Scrape all of the shallot oil into the vinegar mixture and whisk vigorously until the dressing appears emulsified or somewhat thickened. Use right away while still slightly warm.