Spinach, Endive, and Tangelo Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This salad hits a lot of flavorful notes; sweet fruit, earthy nuts, refreshing mint, and slight bitterness from Belgian endive. Though you can buy Belgian endive year-round, it peaks between November and April. Ingredients:
2 tablespoons torn mint leaves |
1 1/2 teaspoons grated tangelo rind |
1 tablespoon fresh tangelo juice |
2 teaspoons thinly sliced green onions |
1/2 teaspoon champagne vinegar |
1/4 teaspoon salt |
2 tablespoons walnut oil |
4 cups baby spinach leaves |
3/4 cup sliced peeled tangelo |
2 heads belgian endive, halved and thinly sliced |
1/3 cup walnuts, toasted |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine first 6 ingredients in a medium bowl. Gradually add walnut oil, stirring constantly with a whisk.
2. Combine spinach, tangelo slices, and endive in a large bowl. Drizzle dressing over salad, tossing to coat. Arrange 1 cup salad on each of 6 salad plates, and sprinkle evenly with walnuts and black pepper. Serve immediately.
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