Tangerine and Candied Walnut Salad
Serving Size: Serves 6-8
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: yumsugar.com
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.
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.