Chicory Salad with Orange Marmalade Vinaigrette - Edible Santa Barbara and Wine Country

Ingredients

• 2-3 small heads Castelfranco Di Lusia chicory
• 1-2 small heads Treviso chicory
• 3-4 Satsuma tangerines (peeled with a paring knife and sliced into wheels or segments)
• 1 cup pomegranate seeds
• Tarragon
• ⅓ cup apple cider vinegar (try Sideyard’s Yuzu-infused vinegar for an extra pop)
• ⅔ cup olive oil
• ⅓ cup Dijon mustard
• 3 tablespoons orange marmalade
• ½ teaspoon kosher salt
• ½ teaspoon Freshly ground pepper