Tangy Tangerine Vinaigrette

First off, let me assure you that I did not make an error and omit any ingredient in this recipe. When I first read through it I had the same reaction, "What? Where's the oil?!" I thought surely this was a mistake. So I immediately called my friend who had graciously given me the recipe to inquire. She laughed and assured me that she didn't leave it out- it was never there in the first place. "Really? How awesome!", I thought. I had drizzled this tantalizing vinaigrette over a big bowl of greens, savored every bite of that salad, and had no idea that it was oil-free!

What it lacks in olive oil it makes up for with tangy Dijon mustard. It gives this dressing its kick. While I could tell that mustard was a main ingredient, it didn't overwhelm the other flavors. (And I promise you, I'm no fanatical mustard-lover.) Since citrus is in season, I chose a plump juicy tangerine instead of an orange. But either would do.

My only disclaimer is that because this dressing lacks oil, it is very thin and doesn't cling as well to lettuce. If you must have a thick, sticky dressing, I suppose you could add a tablespoon or two of olive oil. I wanted to keep it light and didn't feel the need. With tart dried cranberries, toasted almonds, and crumbled feta which absorbed the vinaigrette, this salad was a sweet treat!

INGREDIENTS
1/4 cup freshly squeezed tangerine juice (any type of orange could be used)
2 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
2 tsp. honey
1/8 tsp. freshly ground black pepper

green leaf lettuce, chopped
feta, crumbled
dried cranberries
sliced almonds, toasted

DIRECTIONS
1. In a small bowl whisk together tangerine juice, vinegar, mustard and honey until smooth. (Or combine all the ingredients in a jar and shake well.) Season with pepper. Drizzle over a layer of lettuce sprinkled with feta, cranberries, and almonds. Dressings keeps for about 1 week in the refrigerator.

Serves 6.

(Recipe courtesy of Chelsey Sanford, originally from All Recipes)