Grown in California’s Ojai Valley, Pixie tangerines add a delicious vibrant note to mixed green salads. Their sweet flavor profile and just-right amount of juice also make them a perfect out-of-hand snack. They are an excellent source of Vitamin C. But most importantly, they are luscious.
They are generally available at Gelson’s, Bristol Farms and Mother’s Markets.
FOR THE SALAD: Make a simple vinaigrette (combine 1/2 cup extra-virgin olive oil with 1 1/2 tablespoons cider vinegar and garlic salt to taste). In a large bowl, place 4- to 5-ounces of mixed baby greens, 3 Pixie tangerines (peeled and pulled into sections), 1/3 cup toasted almonds (coarsely chopped, Marcona almonds preferred). Stir vinaigrette and drizzle over salad, using just enough to coat leaves.
Toss. Taste and adjust seasoning as needed (add a little seasoned salt such as Spike if desired or more vinegar). Divide between 4 plates. Top with crumbled goat cheese (or any cheese you prefer, grated or crumbled).