I am a big fan of the composed salad. It is all about the ingredients and the way they play off of each other visually, but more importantly, in your mouth. The focus of this salad is sweet. There is no sugar added, but the tangerine juice loves the creaminess of the goat cheese, which hugs the crunchy, sweetness of the toasted pecans. Radishes add an earthiness and crunch to balance all the sweet. If you are not a goat cheese fan, try your own favorite sweet, creamy cheese. Let me know what you come up with.
Winter Salad with Tangerine Vinigarette
2 tangerines, juiced
extra virgin olive oil
1/2 tsp grainy mustard, such as Dijon or brown
pinch of salt
freshly ground pepper
Combine juice and a similar amount of olive oil in a jar. Add one pinch of salt and a couple grinds of pepper, as well as the mustard. Cover with tightly fitting lid and shake until combined.
For salad:
red leaf lettuce
five radishes
a few toasted pecans
couple nice slices of fresh goat cheese
Set a couple leaves on a plate. Add radishes, pecans, and cheese.
Drizzle with dressing. Enjoy immediately.
Toasted Pecans:
Heat oven to 300 degrees. Spread nuts (as many as you like) on a baking sheet. Place in oven and stay close. This could take 10-15 minutes, but you will want to check on them periodically so they don't burn. Once you can smell them, they should be done. I keep mine in a sealed jar in the refrigerator and they will keep for a month or so.
