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Harvest's Carrot-Tangerine-Ginger Vinaigrette
1 C. fresh carrot juice
1 C. fresh tangerine juice
2 pieces (approximately 1/2 inch each, or to taste) fresh ginger root, crushed
1/4 C. rice wine vinegar
1 C. grapeseed or canola oil
Salt and white pepper, to taste
In a saucepan, combine the carrot and tangerine juices with ginger. Bring to a simmer and let the liquid reduce by two thirds.
Let cool, then pour into a blender. Add the vinegar. While blending, slowly drizzle in the grapeseed or canola oil until incorporated. Season with salt and white pepper.
Makes about 3 cups.
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