What is not to love about this mixed greens, fresh mint and Satsuma Salad with Gorgonzola cheese? It is all dressed up with a honey-mustard vinaigrette that gives it a gourmet taste.
Satsumas are at the top of my winter fruit list and each year I watch for them to appear in the produce section. They are sweet, juicy, easy to peel and segment. Plus, there is the bonus of no seeds!
There seems to be some question as to whether this sweet citrus fruit originated in China or Japan, although they have acquired the name ‘Satsuma’ which is a name of a province in Japan. I don’t care where they are from just as long as they get to my table!
This salad combines the Satsuma segments with mixed greens and fresh mint. The roasted pecans and spicy onion rings add a nice crunch. We chose to use Gorgonzola cheese for it’s creamy goodness and mild taste.
The smooth vinaigrette is the perfect accompaniment to this salad with the sweetness of the honey and tangy lemon juice. It is simple to prepare in a small mason jar with a lid. Just add the ingredients, cover and shake. 🙂 Or you can use a mini food processor for an effortless process that will emulsify the ingredients into a thicker dressing.
I hope you enjoy this Satsuma salad while this fruit is still in season.
- 5 ounce fresh mixed salad greens
- 2 ounces fresh mint leaves (about 1 cup, packed)
- 4-5 medium Satsuma tangerines, peeled and segmented
- ¾ cup roasted pecans
- ½ medium red onion, sliced into rings
- 4 ounces gorgonzola cheese, crumbled
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, chopped
- 2 tablespoon honey
- ¼ teaspoon salt
- Pinch of freshly ground white pepper
- ½ cup olive oil
- In a large shallow salad bowl, add the mixed greens and fresh mint leaves and toss to combine. Add the Satsuma segments, pecans, onion rings and crumbled gorgonzola.
- Add the lemon juice, Dijon mustard, garlic, honey, salt, pepper and oil to a pint jar put the lid on and shake it to combine. Drizzle the dressing over the top of the salad, toss to combine.
- Alternatively, prepare the salad onto 4 salad plates and drizzle a tablespoon (or more) on each plate.