Clementine, Pistachio, and Fennel Salad

Sometimes it seems as if spring can’t be here soon enough.  I don’t know about you but I am ready for warmer weather.  This salad seems to embody that with the variety of flavors and textures.  I used walnut oil for the dressing because I wanted to keep it light tasting and allow the tangerine to come through.

This was a nice combination of flavors. Sweet and tart clementine, sultry fennel, and rich pistachio tossed together with a light dressing with a touch of soy.  If you are looking for a salad that would be excellent with an Asian or Italian food this is it…

The timing is perfect, clementines are in season and at their peak.  Make the dressing the morning before you plan to serve the salad for the very best flavor.

Fennel, Clementine, and Pistachio Salad

1/4 c walnut oil

2 Tbs rice vinegar

1 tsp shoyu

1 tbs agave or honey

2 tsp finely grated clementine peel

1 12-16 oz package Organic Spring Salad mix

2 fennel bulbs, thinly sliced, including fronds

8 Clementines, peeled, sectioned, and membranes removed

1/2 cup pistachios

Whisk the oil, vinegar, clementine, honey, and soy in a bowl until well mixed.  Set aside until ready to use.

Slice the fennel thinly and toss with the salad greens and clementines.  Sprinkle with pistachios.

Add the dressing, season with salt and pepper to taste and serve immediately.

Serves 6-8

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