Bitter and Sweet Salad with Mimosa Vinaigrette

Bitter and Sweet Salad Ingredients

1 Belgian endive with the leaves picked off
0.33 of a bulb of thinly sliced fennel (ideally use a mandolin to get thin shavings)
5 Sunkist^® Cara Cara orange segments
5 Sunkist^® Blood orange citrus segments
Small handful of crushed Spanish Marcona almonds (if you can’t find Marcona almonds, regular almonds work perfectly)
40 ml of Mimosa vinaigrette

20 ml freshly squeezed Sunkist^® Navel orange juice
10 ml extra virgin olive oil
10 ml champagne vinegar (a good quality white wine vinegar is a good substitute, but champagne vinegar is easy to find)
Fresh finely chopped tarragon (easier to find than dried tarragon, and widely available in stores)
A good pinch of salt and 4 turns from a pepper mill
Small handful of grated Parmigiano Reggiano

Preparation: 5 Minutes

In a small mixing bowl, add fennel and endive and half the mimosa vinaigrette. Mix gently and incorporate the greens with the vinaigrette.
Plate the greens on 6-8-inch dinner plate.
Scatter the Sunkist^® Cara Cara and Blood orange segments onto the greens.
Scatter loosely the crush almonds onto the greens.
Add the rest of the vinaigrette onto the salad, gently.
Sprinkle the chopped tarragon.
Sprinkle grated Parmigiano Reggiano cheese on top of the salad.