Greens With Goat Cheese & Tangerine Vinaigrette
Prep: About 15 minutes
Makes: 4 accompaniment servings
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.