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…
