3 tangerines

3 medium kohlrabi

1 poblano pepper

1 red bell pepper

2 tbls Sherry vinegar

2 tbls blood orange vinegar

1 inch fresh giner root, finely diced

1 garlic clove, crushed

Pinch each cinnamon & nutmeg

Salt & pepper to taste

1 tsp honey

1/4 cup olive oil

Cut tangerines into supremes. Squeeze remaining cores to recover juice, reserving 1/2 cup.

Cut kohlrabi, poblano, and red pepper into fine jullienne. Combine in a mixing bowl.

In a saucepan combine the reserved juice, the vinegars, ginger, garlic, cinnamon, nutmeg, salt and pepper. Reduce by half. Strain out the solids and discard. Combine the liquid with the honey and whisk in the oil.

Mix the vinaigrette with the veggies, tossing well to coat. Fold in the supremes, combining them evenly through the slaw. Chill before serving.