1⁄2 cup sugar
1 cup walnut pieces
1⁄2 tsp grated tangerine or clementine peel
1⁄3 cup fresh-squeezed tangerine or clementine juice
1⁄3 cup extra-virgin olive oil
1 Tbsp cider vinegar
1⁄4 tsp salt
1⁄4 tsp freshly ground pepper
1 medium bulb fennel (anise), stalks and leaves removed, bulb halved lengthwise and thinly sliced crosswise
1 small red onion, halved and thinly sliced
10 oz mixed baby salad greens (about 12 cups)
6 small tangerines or clementines, peeled and sectioned
1⁄2 cup oil-cured black olives, pitted
- 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.
Make ahead: 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.
- Main Dishes, Salads
- North American