Updated Monday, February 24th, 2014
Total Time: 30 minutes
Hands On Time: 15 minutes
Yield: 4–6 servings (2/3 cup vinaigrette)
Fresh mint leaves are scattered throughout this winter salad and then chopped into the vinaigrette, giving this recipe a bright, fresh, almost summery flavor.
Preheat your oven to 325°. Toast the pecans in a small ovenproof skillet until browned and fragrant, 8 to 10 minutes. Set aside.
Add the greens to a large salad bowl. Layer on the fennel, mint, scallions, radishes, tangerine segments, dates, and toasted pecans.
Make the vinaigrette: In a small bowl mix the mustard, salt, pepper, and mint. Add the scallion, tangerine juice, and vinegar. Whisk in the oil and taste for seasoning. Serve alongside the salad. (The vinaigrette will keep, covered and refrigerated, for several days).
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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