2 kiwis, peeled, sliced thin
2 tangerines, peeled, sections separated
1 stalk celery, sliced on the diagonal
1/4 cup toasted, sliced almonds*
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
sea salt and fresh pepper
- Whisk together the oil, vinegar, honey, salt and pepper.
- Toss the kiwi, tangerine, and celery together with the greens and vinaigrette in a bowl. Divide among 2 plates and sprinkle with toasted almonds. Or place the greens on two plates and artfully arrange the kiwi, tangerine, sliced almonds, and celery slices, then drizzle with the vinaigrette.
*To toast sliced almonds: Heat oven to 350°F. Arrange almonds on a rimmed baking sheet and toast 5 – 8 minutes until fragrant and lightly browned. Remove from pan and let cool.