Favorite Spring-Time Salad
Ingredients
- 3 cups friseé, torn into small pieces
- 2/3 cup cooked quinoa, cooled
- 1/2 frieda’s fennel bulb, trimmed and shaved
- 1/4 cup frieda’s fennel fronds, chopped
- 1/4 cup olive oil
- 2 frieda’s mandarinquats
- 2 tablespoons honey
- 1/2 teaspoon salt
- few twists of black pepper
- 3/4 cup crumbled goat cheese (for topping)
- 1/3 cup pomegranate seeds (for topping)
- 1/3 cup glazed pecans, chopped (for topping)
Preparation
Combine Belgian endive, friseé, quinoa, fennel and fennel fronds in a large serving bowl and toss
Combine olive oil, mandarinquats, honey, salt and black pepper in a blender and blend until well combined
Divide the salad between four plates and drizzle with mandarinquat dressing
Top with goat cheese, pomegranate seeds and glazed pecans
Serve immediately