Winter Greens with Clementines and Kalamata Dressing
1 Tbsp, minced
Fresh clementine juice
16 medium, Kalamata, pitted and finely chopped
¼ tsp, or to taste
⅛ tsp, or to taste
7 cup(s), torn into pieces (1/2 medium head)
1½ cup(s), shredded (1/2 medium head)
2 rib(s), medium, thinly sliced
3 item(s), peeled and segmented
Crumbled feta cheese
- In a small bowl, whisk together shallot, mustard, clementine juice, vinegar, olives, salt, and pepper; slowly whisk in oil.
- Toss escarole, radicchio, and celery together in a large serving bowl; drizzle with most of dressing and season to taste with salt and pepper, if desired. Top with clementines and cheese; drizzle remaining dressing over top.
- Serving size: 1 heaping cup