Spring Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

There’s something special about the flavors of fennel paired with tangerine, and the combination always reminds me of spring—hence the name.



  • 2 tablespoons extra-virgin olive oil
  • Fresh juice from ½ lemon, about 2 tablespoons
  • 1 tablespoon local honey
  • Sea salt and pepper


  • 8 cups organic mixed greens
  • ½ small bulb fennel
  • 1 organic tangerine
  • ½ small organic spring onion
  • ¼ cup sliced almonds
  • 1 organic apple (I like to use Gala)
  • 4 ounces fresh local sheep’s milk cheese


  1. To prepare the dressing, measure the ingredients into a small bowl. Whisk to combine. Taste for seasoning. Set aside.
  2. 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.
  3. 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.