SALAD GREENS WITH FENNEL, TANGERINE AND CANDIED WALNUTS Recipe

Ingredients
  • CANDIED WALNUTS
  • 1/2 cup sugar
  • 1 cup walnut pieces
  • Dressing
  • 1/2 teaspoon grated tangerine or Clementine peel
  • 1/3 cup fresh-squeezed tangerine or Clementine juice
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon cinder vinegar
  • 1 each salt and freshly ground pepper (1/4 teaspoon each)
  • 1 bulb fennel, anise, stalks and leaves removed, bulb halved lengthwise and thinly sliced crosswise (medium bulb)
  • 1 red onion, halved and thinly sliced (small)
  • 10 ounces mixed baby salad greens, 12 cup.
  • 6 tangerines or Clementine, peeled and sectioned (small)
  • 1/2 cup oil-cured black olives, pitted
Directions
1.) Candied walnuts: line a baking sheet with nonstick foil. Put sugar and 2 T. water in sm. saucepan. Swirl pan to moisten sugar evenly. Bring to a simmer over medium heat and cook until sugar melts and caramelizes to a rich amber-brown color (watch carefully that it doesn't burn). Remove from heat, add walnuts and stir with fork to coat nuts. Lift nuts to prepared baking sheet, separating nuts with the fork into an even layer. Let cool until caramel hardens. 2.) Whisk dressing ingredients in a large bowl to blend. Add fennel and red onion; let stand 15 minutes to soften slightly. Add remaining ingredients and walnuts; toss to mix. Transfer to a serving bowl.

Planning tip: the walnuts can be candied up to 4 days ahead. Store airtight at room temperature. The dressing and salad ingredients can be prepared to 8 hours ahead. Bag separately and refrigerate. Toss salad with dressing just before serving.

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