Chicory Salad with Orange Marmalade Vinaigrette - Edible Santa Barbara and Wine Country
Winter chicory salad with orange marmalade vinaigrette, pomegranate seeds, and tangerines. A vibrant, nutrient-packed seasonal dish.
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Ingredients
- 2-3 small heads Castelfranco Di Lusia chicory
- 1-2 small heads Treviso chicory
- 3-4 Satsuma tangerines (peeled with a paring knife and sliced into wheels or segments)
- 1 cup pomegranate seeds
- Tarragon
- ⅓ cup apple cider vinegar (try Sideyard’s Yuzu-infused vinegar for an extra pop)
- ⅔ cup olive oil
- ⅓ cup Dijon mustard
- 3 tablespoons orange marmalade
- ½ teaspoon kosher salt
- ½ teaspoon Freshly ground pepper
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