Ingredients
4 Clementines
1 tbs capers
1 shallot, finely diced
1 tsp fresh tarragon, chopped
2 tbs balsamic vinegar
.75 cup olive oil
1 bunch fresh baby carrots, julienned
Mixed field greens
Preparation
Peel and section two Clementines. Reserve sections. Zest remaining Clementines and reserve. Juice zested Clementines. Mix shallot, capers, tarragon, vinegar and Clementine juice in bowl. Whisk in .5 cup oil, add Clementine sections. S& P to taste. Refrigerate.
Heat .25 cup oil with Clementine zest to make Clementine Oil. Reserve.
Dress greens with vinaigrette and plate. Dress carrots with vinaigrette and arrange on greens. Arrange Clementine sections on plate. Garnish with drops of Clementine oil & balsamic
