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Wednesday, April 24, 2013

Tangerine, Hazelnut & Goat Cheese Salad



Happy Salad Wednesday! This is a refreshing spring/summer salad and all of the ingredients go perfectly together. I found this recipe in my local paper and I couldn't be happier with how it turned out. I even made the same salad the next day to use up the leftover vinaigrette.

Adapted from the Akron Beacon Journal 2013 recipe Tangerine, Butter Lettuce and Goat Cheese Salad.
Vinaigrette Recipe from A Hint of Honey.

Check out our other Salad Wednesday recipes: Cucumber Salad, Deconstructed Wedge Salad, Edible Flower Salad, Buffalo Cauliflower Salad, Panera Apple Fuji Salad, Stacked Pear Salad and Minestrone Salad.

Ingredients:Salad-1/2 cup hazelnuts
-1/2 pound tangerines, peeled, segmented and stripped of pith
-1 head of lettuce, torn
-3 oz. crumbled goat cheese

Vinaigrette
-1/4 cup freshly squeezed tangerine juice (any type of orange could be used)
-2 Tbsp. balsamic vinegar
-1 Tbsp. Dijon mustard (I used grainy mustard instead)
-1/8 tsp. freshly ground black pepper

Mix together all ingredients for the vinaigrette and whisk.

Mix together all salad ingredients. 

Toss with dressing.

As I said in the introduction, this salad was great. The dressing was tangy which I loved (I left out the honey, you can add it if you'd like). The hazelnuts added a nice crunch as opposed to the goat cheese which was very creamy. The tangerines were a nice citrus bite, but more mellow than the tangy vinaigrette. If you're looking for a new way to add variety to your salads, this is the perfect way to do so.

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