Citrus-walnut salad

Indulge in the zesty flavors of citrus-walnut salad! The perfect blend of tangy citrus fruits and crunchy walnuts creates a mouthwatering culinary experience.

Ingredients:

• 3 blood oranges
• 4 tangerines
• 1/2 cup roughly chopped walnuts
• 5 tablespoons extra-virgin olive oil
• 1 3/4 teaspoons cracked pink peppercorns
• Kosher salt
• 2 tablespoons white wine vinegar
• 2 tablespoons country Dijon mustard
• 1 head frisée, torn into bite-size pieces
• 3 endives, halved and thinly sliced
• 1/2 small head radicchio, thinly sliced
• 1/2 cup fresh parsley

Instructions:

1. Using a small sharp knife, trim the ends off the blood oranges and 3 tangerines, then remove the peel and white pith. Over a medium bowl, slide the knife along both sides of each membrane to release the segments into the bowl; discard any seeds. Extract the juice from the leftover tangerine into a small bowl to yield about 2 tablespoons.
2. Preheat the oven to 200 °C. Mix the walnuts with 1 tablespoon of olive oil, 1/2 teaspoon of pink peppercorns and a pinch of salt on a baking sheet with raised edges. Bake until they turn golden brown, for approximately 10 to 12 minutes. Allow them to cool.
3. While the walnuts are baking, prepare the dressing: Combine the vinegar, mustard, 1/4 teaspoon of pink peppercorns and a pinch of salt in the bowl with the tangerine juice. Whisk the ingredients together. Gradually pour in the remaining 1/4 cup of olive oil, while whisking to create an emulsion; adjust the seasoning with salt.
4. Mix the frisée, endives, radicchio, parsley, blood orange, and tangerine segments in a large bowl. Pour the dressing over the salad and toss gently; adjust the seasoning with salt. Sprinkle the toasted walnuts and the remaining 1 teaspoon of pink peppercorns on top.

Summary:

• Calories: 1322 kcal
• Fat: 108 g
• Protein: 19 g
• Carbs: 88 g
• Potassium: 2163 mg
• Magnesium: 224 mg