- 6
Ingredients
- 3 blood oranges
- 4 tangerines
- 1/2 c roughly chopped walnuts
- 5 Tbsp extra-virgin olive oil
- 1-3/4 tsp cracked pink peppercorns
- Kosher salt
- 2 Tbsp white wine vinegar
- 2 Tbsp country dijon mustard
- 1 head frisee, torn into bite-size pieces \
- 3 endives, halved and thinly sliced > I used Romaine lettuce instead of all of these
- 1/2 small head radicchio /
- 1/2 c fresh parsley
Preparation
Step 1
Using a small sharp knife, cut the ends off the blood oranges and 3 tangerines, then cut away the peel and white pith. Working over a medium bowl, cut along both sides of each membrane to remove the segments, letting them drop into the bowl; discard any seeds.
Squeeze the juice from the remaining tangerine into a small bowl to get about 2 Tbsp.
Preheat the oven to 400º. Toss the walnuts with 1 Tbsp olive oil, 1/2 tsp pink peppercorns and a pinch of salt on a rimmed baking sheet. Bake until golden brown, 10 - 12 minutes.
Meanwhile, make the dressing:
Add the vinegar, mustard, 1/4 tsp pink peppercorns and a pinch of salt to the bowl with the tangerine juice and whisk to combine.
Slowly drizzle in the remaining 1/4 c olive oil, whisking to combine; season with salt.
Combine the frisee, endives, radicchio, parsley and blood orange and tangerine segments in a large bowl.
Pour in the dressing and toss; season with salt. Top with the toasted walnuts and remaining 1 tsp pink peppercorns.
From Food Network, November 2018.