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Veronica Lavenia
Course Side
Servings 4 servings

Ingredients
  

  • 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.