Clementine-and-Collard Greens Salad
Active Time: 20 MinsTotal Time20 Mins
Yield: Serves 4
This healthy yet hearty salad makes a great winter meal, just when you’re in need of something bright and sunny. Sweet and juicy clementines, a favorite citrus down South, liven up this mix of chicken, collard greens, pecans, and crumbled goat cheese. Massage some of the dressing into the collards to tenderize the greens and make them more flavorful.
- 3clementines, divided
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sorghum syrup
- 1/4 teaspoon black pepper
- 3/4 teaspoon kosher salt, divided
- 1/4 cup extra-virgin olive oil
- 1 pound collard greens, stemmed and cut into thin strips (8 cups)
- 2small shallots, sliced (1/3 cup)
- 1 1/2 cups shredded rotisserie chicken (about 6 oz.)
- 1/2 cup chopped toasted pecans
- 3 ounces goat cheese, crumbled (about 3/4 cup)
How to Make It
Squeeze juice from 1 clementine into a small bowl. (You should have about 2 tablespoons juice.) Add cider vinegar, Dijon mustard, sorghum syrup, pepper, and 1/2 teaspoon of the salt. Slowly add olive oil, whisking to combine. Set dressing aside.
Place collard greens and shallots in a large bowl. Add 2 tablespoons of the dressing, and gently massage into greens mixture with hands until greens are wilted and tender, about 1 minute, reserving remaining dressing.
Peel and slice remaining 2 clementines into rings and half-moons.
Place 1 1/2 cups collard green mixture onto each of 4 serving plates, and top evenly with chicken, pecans, goat cheese, and clementine slices. Drizzle remaining dressing evenly over each serving, and sprinkle with remaining 1/4 teaspoon salt.
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