Serves 6; Recipe by Courtney McDonald
-1 head lettuce, such as red leaf, green leaf or romaine, washed and torn into bite-sized pieces
-3 bunches spicy greens such as arugula, mizuna or radicchio, washed
-1 lb. fresh cherries, halved and pitted
-1 torpedo onion, thinly sliced
-1/4 cup Snow’s Citrus Court Mandarin Orange-Mustard Vinaigrette
-salt and pepper, to taste
-1 cup toasted almonds, coarsely chopped
-1/2 cup goat cheese (optional)
In a large mixing bowl, toss the lettuces and the greens together to combine. Add the cherries and torpedo onion. Toss the salad mixture with the vinaigrette to coat evenly and season to taste with salt and pepper. Garnish with the chopped almonds and goat
cheese, if using. Serve immediately!
PlacerGrown ingredients used: Honey Oranges (Blood and Navel)
Served with these PlacerGrown Products: Oranges (Blood and Navel)
With a wire whisk, combine orange juice, vinegar and honey. Add oil in a slow stream, whisking until emulsified. Season with pepper. Toss together endive, orange segments and fennel with the dressing. Divide onto two salad plates and serve.