Orange Tarragon Vinaigrette

This slightly sweet citrus dressing works well on most salads, but it’s truly sublime when paired with earthy roasted beets.

2 Tbsp. orange juice, freshly squeezed
1 Tbsp. lemon juice, freshly squeezed
1 Tbsp. pure clover honey
2 tsp. Dijon mustard
1 Tbsp. Madeira wine
1 tsp. dried tarragon
¼ tsp. sea salt
1/3 cup vegetable oil

Place the orange juice concentrate, lemon juice, honey, mustard, Madeira, tarragon, and salt into a small mixing bowl and whisk until blended.

Slowly pour the oil into the mixture and whisk briskly, forming an emulsion.

Cover the bowl with plastic wrap and refrigerate for several hours while the flavours meld.

Remove from the fridge 20 minutes before serving. If the emulsion has separated, whisk it vigorously to restore the texture.