4 tangerines, clementines, or mandarin oranges (peeled and segmented)
3 ounces creamy goat cheese (like chevre) (crumbled)
3/4 cup fresh pomegranate seeds (1whole pomegranate)
1/4 cup Marcona almonds (or other nut of choice)
1/2 cup Medjool dates (pitted and sliced into slivers or bite sized chunks)
1/3 cup Tangerine dark balsamic
1/2 cup Persian Lime fused olive oil
1 Tablespoon minced shallot
1 Tablespoon honey
1 Tablespoon fresh lime or tangerine juice
8 cups mixed baby lettuce
In a small bowl whisk together the balsamic, olive oil, honey, citrus juice, and shallot. Season with kosher salt and freshly cracked pepper.
Wash and dry baby lettuce, put in large bowl. Drizzle half of the dressing, and toss, add more as needed to coat lightly and evenly. Save remaining dressing for table. Once salad is mixed divide equally on 4 salad plates. Garnish with tangerine sections, almonds, dates, pomegranate seeds, and goat cheese.
Serve with extra dressing on the side
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This recipe is pretty and satisfying enough to entertain with, yet easy enough to whip up on a weeknight. This was one of my favorite childhood dishes with the creamy delicious cheese sauce enveloping the shells, topped with a flavorful zesty tomato sauce. Serve alongside a simple garden salad with a classic Extra Virgin Olive Oil & Balsamic dressing.
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