Vegetable Carpaccio

Ingredients

• For the tangerine buttermilk vinaigrette:

• 1 cup tangerine or fresh orange juice

• ¼ cup lime juice

• 3 tablespoons buttermilk

• 1 tablespoon kosher salt

• 1 tablespoon finely grated Fresno or jalapeño pepper

• 1 teaspoon finely grated garlic

• 4 dashes Cholula or other hot sauce

• 1 tablespoon fresh dill, chopped

• 1 cup extra virgin or fruity olive oil

• For the carpaccio:

• Pickled collard stems

• Sliced roasted orange baby beets

• Cara Cara oranges, sliced