Happy New Year. Here’s a way to celebrate with a healthy, seasonal treat.
Kishu tangerine salad
Red lettuce leaves, whole and washed, about 5-6 per serving
2-3 tablespoons walnut pieces, toasted, per serving
Sections from two peeled Kishu tangerines per serving
2-3 tablespoons crumbled feta cheese per serving
Dressing: (per serving) Mix 3 tablespoons good olive oil, 1 tablespoon balsamic vinegar, juice from 1 Kishu tangerine, salt and pepper to taste.
Toast nuts in 350 oven for about 6-7 minutes. Arrange whole lettuce leaves on a plate. Mound feta crumbles in the middle. Surround with chopped, toasted nuts. Mound tangerine sections on top. Drizzle with dressing and serve.