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Mixed Greens With Tangelo Vinaigrette

Chef.Foodie's picture
Ingredients
  Coarse grain mustard 2 Teaspoon
  Sherry vinegar 2 Teaspoon
  Grated tangelo rind 1 Teaspoon
  Tangelo 5
  Honey 1 Tablespoon
  Watercress leaves 1 1⁄2 Cup (24 tbs) (Loosely Packed)
  Arugula 1 1⁄2 Cup (24 tbs)
  Sliced belgian endive 1 Cup (16 tbs) (Thinly)
  Strawberries 1 Pint, sliced (Fresh)
Directions

1. Combine first 3 ingredients in a small jar, and set aside.
2. Peel and section 2 tangelos; set aside. Squeeze juice from remaining 3 tan-gelos to measure 1/2 cup juice. Combine juice and honey in a small saucepan, stirring well. Bring juice mixture to a boil; cook, uncovered, until reduced to 1/3 cup, stirring occasionally. Remove from heat, and cool completely. Add juice mixture to mustard mixture in jar; cover tightly, and shake vigorously.
3. Combine watercress, arugula, and endive in a bowl; add mustard mixture, and toss gently. Place watercress mixture evenly on individual salad plates; top with tangelo sections and strawberry slices.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Healthy
Servings: 
4

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