Sign In
Forgot your password?
Don't have an account? Register Here
Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

Get Social
Salads

Tangerine and Candied Walnut Salad

Serving Size:Serves 6-8

Ingredients

  • Candid Walnuts:
  • 1/2 cup sugar
  • 1 cup walnut pieces
  • Dressing:
  • 1/2 teaspoon grated tangerine or clementine peel
  • 1/3 cup fresh squeezed tangerine or clementine juice
  • 1/3 cup Brennan's Cellars Extra Virgin Olive Oil
  • 1 Tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 medium fennel bulb, stalks and leaves removed, bulb halved lengthwise and thinly sliced crosswise
  • 1 small red onion
  • 10 oz (about 12 cups) mixed baby green salad
  • 6 small tangerine or clementines peeled and sectioned
  • 1/2 cup Brennan's Pitted Kalamata Olives

Adapted From:yumsugar.com

Description

This colorful salad is big on flavor. The walnuts can be candied up to 4 days ahead. Store airtight at room temperature. The dressing and salad ingredients can be prepared up to 8 hours ahead. Bag separately and refrigerate. Toss salad with dressing just before serving.

Preparation

Candied Walnuts:

Line a baking sheet with nonstick foil. Put sugar and 2 Tbsp water in small saucepan. Swirl pan to moisten sugar evenly. Bring to a simmer over medium heat and cook until sugar melts and caramelizes to a rich amber-brown color (watch carefully that it doesnt burn). 

Remove from heat, add walnuts and stir with a fork to coat nuts. Lift nuts to prepared baking sheet, separating nuts with the fork into an even layer. Let cool until caramel hardens.

Whisk Dressing ingredients in a large bowl to blend.

Add fennel and red onion; let stand 15 minutes to soften slightly.

Add remaining ingredients and walnuts; toss to mix. Transfer to a serving bowl.
Rate / Add your own comment
Rate this Recipe: