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For the vinaigrette:
Combine the zest and juice of both the lemon and orange, honey, mustard, and coriander in a large bowl and whisk together. Slowly drizzle in the olive oil while continuing to whisk. Season the vinaigrette with salt and pepper, to taste.
Cook's Note: Vinaigrette will last up to a week in the refrigerator stored in an airtight container.
Add the vinaigrette to the salad and toss thoroughly to coat. Serve immediately.
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Green Beans with Blood Orange and Tangerine Dressing
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