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Tangerine and Candied Walnut Salad

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6-8


Candid Walnuts:

1/2 cup sugar

1 cup walnut pieces


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 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 Pitted Kalamata Olives

Adapted From:

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 doesn't 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.