Greens With Goat Cheese & Tangerine Vinaigrette

 Greens With Goat Cheese & Tangerine Vinaigrette

Prep:  About 15 minutes
Makes:  4 accompaniment servings


2 Tangerines
2 Teaspoons cider vinegar
½ Teaspoon Dijon mustard
Salt and ground pepper
2 Tablespoons olive oil
1 Tablespoon chopped fresh chives
8 Cups loosely packed mixed baby greens, such as romaine, arugula, and/or spinach (about 5 ounces)
½ Cup crumbled goat cheese (2 ounces)
¼ Cup golden raisins


1.  From tangerines, grate 1 teaspoon peel; place in small bowl.  Cut remaining peel and pitch from fruit.  Holding tangerines, 1 at a time, over another small bowl, cut on either side of membranes to remove each segment, allowing fruit and juice to drop into bowl.  Squeeze three tablespoons juice from membranes; add to bowl with peel.  Whisk in vinegar, mustard, ¼ teaspoon salt, and 1/8 teaspoon pepper until mixed.  In thin, steady stream, whisk in oil until vinaigrette is blended.  Stir in tangerine segments and chives.

2.  Place greens on 4 salad plates; sprinkle each with goat cheese and raisins.  Drizzle with vinaigrette.

Each serving:  About 165 calories, 3g protein, 15g carbohydrate, 10g total fat (3g saturated), 2g fiber, 10 mg cholesterol, 335 mg sodium.

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