INGREDIENTS
2 tbsp
Basil
1
Blood orange
1
Fennel, bulb
1
Fresno chili pepper, red
1 tsp
Garlic
1 tsp
Lemon, zest
2 tbsp
Mint
1
Mint, fresh leaves
1 tsp
Orange, zest
2 tbsp
Parsley
2
Radishes, thin
1 tbsp
Shallot
2 tbsp
Tarragon
1
Watermelon radish, small thin
1 tsp
Dijon mustard
2 tbsp
Honey
2 tbsp
Lemon juice, freshly squeezed
1
Black pepper, freshly cracked
1
Kosher salt
1
Sea salt, flaky
1 cup
Neutral oil
1/4 cup
Olive oil, extra virgin
1/4 cup
White wine vinegar
2 tbsp
Orange juice, freshly squeezed