Ingredients
Units
- 400 g 14 oz winter salad (radicchio, iceberg lettuce...)
- 50 g 2 oz pine nuts
- 50 g 2 oz dried pitted dates
- For the vinaigrette
- 1 tangerine
- 2 tbsp balsamic vinegar
- 5 tbsp extra virgin olive oil
- Pinch of sea salt
- Pepper (to taste (preferably freshly ground))
Instructions
- Clean, wash and coarsely chop the salad leaves.
- In a skillet, toast the pine nuts.
- Cut the dates coarsely.
- Squeeze the tangerine and mix with balsamic vinegar. Pour the olive oil and emulsify.
- Add salt, pepper. Season the salad and serve.
- Category: Side