Spring Citrus Salad

Serves 4

Toss shaved vegetables lightly with a few teaspoons of Citrus-Thyme Vinaigrette, and toss the salad greens with a bit of dressing as well.

Divide the salad greens among 4 chilled plates; add vegetables and sliced tangerines. Garnish with chopped nuts.

Citrus-Thyme Vinaigrette

Makes about 1 cup

In a small bowl whisk together vinegar, juice, shallots, zest, thyme, honey, mustard, orange blossom water, salt, and pepper. Gradually whisk in olive oil until well blended.

This will keep for 1 week in the refrigerator.

Chef’s Note: A mandoline is best for shaving vegetables, but if you don’t have one try using a large peeler or cheese plane. Before assembling the salad, place approximately 4 cups of assorted fresh salad greens such as arugula, Little Gems or baby lettuces and seasonal herbs in a large bowl. Drizzle some of the vinaigrette over the greens, letting most of it run down the sides of the bowl. Gently toss the greens with your hands. This tong-free method avoids overdressing or bruising the salad leaves. Top with your salad ingredients just before serving.