There’s something special about the flavors of fennel paired with tangerine, and the combination always reminds me of spring—hence the name.
2tablespoonsextra-virgin olive oil
Fresh juice from ½lemon, about 2tablespoons
Sea salt and pepper
8cupsorganic mixed greens
½ small bulb fennel
½ small organic spring onion
¼cup sliced almonds
1organic apple (I like to use Gala)
4ounces fresh local sheep’s milk cheese
To prepare the dressing, measure the ingredients into a small bowl. Whisk to combine. Taste for seasoning. Set aside.
To prepare the salad, place the mixed greens in a bowl. Cut the fennel into thin half-circles and add to the bowl. Peel the tangerine and separate the segments, then add to the bowl. Cut the spring onion into thin half-circles, separate them, and add to the salad. Drizzle the salad dressing over the top and toss well to coat.
Turn the salad onto a platter. Scatter the almonds evenly over the top. Core the apple, cut it in half, then slice each half into thin wedges. Arrange them around the salad. Break off little pieces of the cheese and scatter over the top. Serve immediately.