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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Tangerine and Candied Walnut Salad

Serving Size:Serves 6-8


  • Candid 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 Brennan's Cellars Extra Virgin Olive Oil
  • 1 Tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 medium fennel bulb, stalks and leaves removed, bulb halved lengthwise and thinly sliced crosswise
  • 1 small red onion
  • 10 oz (about 12 cups) mixed baby green salad
  • 6 small tangerine or clementines peeled and sectioned
  • 1/2 cup Brennan's Pitted Kalamata Olives



This colorful salad is big on flavor. The walnuts can be candied up to 4 days ahead. Store airtight at room temperature. The dressing and salad ingredients can be prepared up to 8 hours ahead. Bag separately and refrigerate. Toss salad with dressing just before serving.


Candied Walnuts:

Line a baking sheet with nonstick foil. Put sugar and 2 Tbsp water in small 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 doesnt burn). 

Remove from heat, add walnuts and stir with a fork to coat nuts. Lift nuts to prepared baking sheet, separating nuts with the fork into an even layer. Let cool until caramel hardens.

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.
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