1 shallot minced
1/2 cup blood orange juice
1/2 cup tangerine juice
1/4 cup champagne wine vinegar
1/2 teaspoon Dijon mustard
1-1/2 cups grapeseed oil
1 tablespoon honey
1 egg yolk
dash salt and white pepper
In a small saucepan over low heat, reduce the blood orange juice and tangerine juice by half. You should have 1/2 cup of the juice remaining. Chill the juices. Place all of the ingredients except oil and egg yolk into a bowl. Slowly whisk in oil until emulsified.
Place egg yolk into another bowl. Then whisk ingredients slowly into the egg yolk. Season vinaigrette with salt and pepper.
Yields 3 cups.