CITRUS-WALNUT SALAD

Citrus-Walnut Salad image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

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

Steps:

Using a small sharp knife, cut the ends off the blood oranges and 3 tangerines, then cut away the peel and white pith. Working over a medium bowl, cut along both sides of each membrane to remove the segments, letting them drop into the bowl; discard any seeds. Squeeze the juice from the remaining tangerine into a small bowl to get about 2 tablespoons.
Preheat the oven to 400 degrees F. Toss the walnuts with 1 tablespoon olive oil, 1/2 teaspoon pink peppercorns and a pinch of salt on a rimmed baking sheet. Bake until golden brown, 10 to 12 minutes. Let cool.
Meanwhile, make the dressing: Add the vinegar, mustard, 1/4 teaspoon pink peppercorns and a pinch of salt to the bowl with the tangerine juice and whisk to combine. Slowly drizzle in the remaining 1/4 cup olive oil, whisking to combine; season with salt.
Combine the frisée, endives, radicchio, parsley and blood orange and tangerine segments in a large bowl. Pour in the dressing and toss; season with salt. Top with the toasted walnuts and remaining 1 teaspoon pink peppercorns.