Marin Chicory Salad With Tangerine Vinaigrette

Serves 4

I head frisée
1 head radicchio
2 heads Belgian endive
¼ cup tangerine juice
3 tablespoons sherry vinegar
½ cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
black pepper  to taste
4 tangerines, segmented
2 tablespoons tarragon
2 tablespoons mint
2 tablespoons parsley
2 tablespoons chives
fresh goat cheese

Wash and dry the chicories (lettuces) and herbs. Trim lettuce ends. Pull off individual endive and radicchio leaves and slice them lengthwise into four pieces.

Vinaigrette: In a sealable container mix tangerine juice, vinegar, olive oil, Dijon, honey, salt and pepper. Shake vigorously. Taste and adjust seasoning if necessary. Mix the chicories with the herbs, scatter the tangerine segments on the greens and top with spoon-size pieces of goat cheese. Dress with the vinaigrette and serve.

View more Michael Mina recipes below or go back to the main article.



Add your comment: