Ingredients
5 honey tangerines
1 teaspoon extra-virgin olive oil
1 teaspoon white-wine vinegar
Coarse salt
1/4 cup almonds (1 ounce), toasted and coarsely chopped
2 ounces low-fat feta, crumbled (1/2 cup)
1 tablespoon fresh oregano, coarsely chopped
3 heads endive (about 4 ounces each), trimmed, leaves separated
Preparation
Cut away peel and pith from 4 tangerines using a sharp paring knife. Slice each into 1/4-inch-thick rounds. Halve remaining tangerine, and squeeze juice into a large bowl. Whisk in oil, vinegar, and 1/4 teaspoon salt.
Mix together almonds, feta, and oregano.
Cut any large endive leaves in half length-wise. Add leaves to bowl with vinaigrette, and toss. Divide endive, tangerines, and almond-feta mixture evenly amound 4 plates.
