“This recipe is one of my favorites in town. Using Alex Belew’s tangerine vinaigrette, I added a little buttermilk and dill, which gives the essence of ranch in a new, bright, and citrusy way.” – Chef Skylar Bush
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Combine all ingredients except oil. Slowly incorporate olive oil with a whisk.
Dressing will last 5 days in airtight container in refrigerator. Be sure to shake or whisk well before using and eat your greens!