A few years ago (November 2018) Food Network Magazine published a recipe for "Citrus-Walnut Salad" that looked and sounded delicious. I ripped it out of the magazine to try.
Then it sat around for a couple years.
Whenever I'd think about making it...
the time to supreme the citrus (which I've done for other recipes),
toast the walnuts (yes, I've toasted and candied a variety of nuts before),
and then realize that I didn't have endive or maybe the radicchio...
As delicious as it would be, I've never yet taken that much time for 'just' a salad.
So, here's my knock-off version that takes it from gourmet to every day (and still super tastey!!)
1) I used a store bought bag (gasp! yes!) of spring mix salad greens.
2) I didn't supreme my own tangerines and blood oranges, but opened up a can of mandarins.
3) I didn't roast or candy my own walnuts (I'm allergic anyway), but substituted some honey roasted peanuts.
4) I did make my own dressing, very similar to FN's.
Dressing Ingredients
1-2 T orange juice
(Yup...drained from the canned mandarins!)
1 T rice wine vinegar or mirin
(Mirin is sweetend rice wine vinegar; if the orange juice is really sweet, opt for the rice wine vinegar.)
1 T grainy Dijon mustard
pinch crushed pink peppercorns
pinch salt
2 T olive oil
(I had blood orange infused olive oil...worked great to intensify the orange flavor, but that wouldn't be necessary.)
Directions
Combine everything except the olive oil in a small bowl. Whisk vigorously while slowly pouring in the olive oil to emulsify. Season with additional salt & pepper as desired.
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