Season with salt and use immediately or refrigerate up to 3 weeks.Slowly whisk in the olive oil, using either a hand whisk, or for a more emulsified vinaigrette, a blender on medium speed.In a medium bowl, combine the tangerine juice, mustard, honey, shallots and vinegar.Serve immediately.Ģ or 3 satsuma tangerines, juiced (¼ cup) Add the Tangerine Vinaigrette, and gently toss, so as not to bruise the delicate vegetables.In a large salad bowl, combine the endive, tangerines, beets, beet greens (if using), arugula, pepitas, and cheese.
Toss with a little olive oil and flake salt. Warm a small sauté pan over medium heat and add the pepitas, tossing until fragrant and lightly toasted.For the remaining raw beet, cut the ends off, peel, and slice thinly. Cut the cooked beets into bite sized pieces. Allow the beets to cool, and then peel using a washcloth or a paring knife.Season 5 of the beets with salt, wrap them in foil, and bake in a baking dish until knife tender, about 35 to 45 minutes.¼ cup toasted pepitas 2 cup baby arugula 2 ½ oz feta Flake salt And this is a salad you want to toss gently, so that you don’t bruise or break the ingredients.Ħ medium Chioggia beets, scrubbed and dividedģ large Belgian endive, separated and rough choppedĢ satsuma tangerines, peeled and segmented You want a mild honey, like a clover or wildflower, that’s locally produced. And it’s tossed in a tangerine and Dijon mustard vinaigrette, tangy-tart and lightly honeyed, so that it stands up to the salad’s bigger flavors, and brings out all its natural sweetness.Īnd did we mention that it’s gorgeous? It will be right at home at your family’s holiday celebrations. It’s got bitter Belgian endive, sweet, juicy tangerines, salty feta, earthy beets - some roasted and soft some raw and crunchy - peppery arugula, and toasted pepitas. Who knows what I’ll use it for next.Let’s just say this salad is for the devotees of texture and contrast, the ones who like their greens loaded up with good stuff. I’m so glad I can get the juice now and make prep time even faster for things like this dressing, Tangerine Yogurt Cake, and Blueberry Green Smoothie. As with all homemade dressings, you can adjust the sweet or tang by using more or less of certain ingredients.ĭo you enjoy tangerines and the juice? I actually prefer it over orange. There is a balance of savory from vinegar, garlic, and shallot. The dressing does have some sweetness to it from honey and tangerine juice. Or you could turn it into a side salad by serving it in smaller portions. I think salmon or shrimp would be wonderful on it. Adding grilled seafood on top is an option if you want more protein. Spinach salad with honey tangerine dressing is a light meal. I like the blending method so most of the dressings I make are done in the blender. You can whisk, shake, or blend it all together.
It’s a simple matter of a ratio of oil and vinegar (or in this case juice) along with a variety of flavorings including honey, garlic, mustard, shallot, and a whole bunch more. Homemade salad dressings are so easy to make. And so did spinach, red onion, green apple, feta cheese, along with everything else I needed for the salad and dressing. Oh yes! A bottle of it went in my cart in a flash. While picking up a bottle of it, I happen to notice some new juices on the bottom rack. I cheat and get the pre-squeezed refrigerated fresh juice. Low and behold a little while later a solution came to smooth out the bump in the road. The plan to make the salad was put aside until the necessary produce was available. It is impossible to get fresh tangerine juice without tangerines and there were none in the store. In order to make a tangerine dressing, one must have tangerine juice. That is how the first glimmer of a spinach salad with honey tangerine dressing came about. One caught my attention and I immediately put it on my list of homemade dressings to make. I figured I might as well peruse the selection since I was standing there. Adjacent to the cilantro is refrigerated salad dressings. Because, of course, I need perfect leaves to chop perfectly so they look perfect in a photo. A hefty dose of turmeric, given away by the dressings beckoning golden hue, meets honey (or maple syrup), freshly squeezed tangerine juice, plenty of black. I was in the produce department sorting through cilantro to find the perfect bunch. It started months ago at the grocery store.
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