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Citrus Balsamic Salad Dressing

6-7 juicy tangerines
4-5 lemons
1/2 cup balsamic vinegar

Cut the tangerines at the equator, splitting the tangerine into
two halves Section 1-2 halves leaving the pith/membrane, reserve
the sections. Extract the juice from the remaining tangerines
until you receive 1.5 cups of tangerine juice. Strain the juice
through a fine mesh strainer. Extract the juice from the lemons,
until you have 1/2 cup. Strain the juice.

Combine all juices and balsamic into a sauce pot and reduce till
syrupy or it coats the back of the spoon.

Using California salad mix (baby greens), add your favorite
vegetables add the tangerine section, drizzle the citrus balsamic
dressing and enjoy.

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