CLEMENTINE VINEGAR
about 2 clementines per 8 oz jar, thinly sliced (make sure your knife is VERY sharp to slice wilting clementines)
1 1/2 teaspoons black pepper corns per jar
1 1/2 teaspoons coriander seed
white vinegar (do not use anything else or you will ruin the subtle taste of this vinegar)
Put the sliced clementines, peppercorns and coriander seed in the ball jars. Cover with white vinegar. (Two is about the minimum number of clementines you should use for this size jar; you may increase the amount to almost pack the jars if you like). Let sit for a week and it will be ready to use.
If you have used all of the clementine vinegar, you may refill it with vinegar for full flavor one more time and let it rest for 5-6 days before using.
MAKING THE VINAIGRETTE
To about a quarter cut of extra virgin olive oil, add a teaspoon of dijon mustard and honey. You may add some minced garlic if you like. Mix thoroughly with a fork or small wisk. Strain about 1/4 cup of vinegar into the oil mixture. Sprinkle with a small pinch of coarse sea salt (I like to use grey salt, but any salt you have on hand will really do). Mix thoroughly. Taste for balance and adjust according to your palette. This dressing is wonderful over a spinach salad and goes very well with goat cheese, too!
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