Ingredients
6
clementines
2
tablespoons white balsamic vinegar
2
teaspoons honey
1/4
cup canola oil
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
8
cups mixed spring greens
3/4
cup chopped dried Medjool dates
3/4
cup crumbled Stilton cheese (3 oz)
1/2
cup coarsely chopped candied walnuts
Preparation
Grate peel from 2 clementines to equal 1 teaspoon. Cut 2 clementines in half; squeeze juice from clementines into measuring cup to equal 2 tablespoons. Peel and slice remaining 4 clementines.
In small bowl, stir clementine juice, peel, vinegar, honey, oil, salt and pepper with wire whisk until blended.
Arrange salad greens on serving platter. Top greens with sliced clementines, dates, Stilton cheese and candied walnuts. Drizzle with vinaigrette, or serve on the side.
