Winter fruits and veggies

Kishu sunset salad, is fresh, bright and light. And the subtle flavors of the kishus is highlighted.

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.

Roasted sunchokes–aka Jerusalem artichokes–carrots, cipollini onions and thyme, drizzled with honey/lemon sauce. The latest in farmers market recipes.

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