Tangerine and Candied Walnut Salad – Brennans Market

Ingredients

• 1/2 cup sugar
• 1 cup walnut pieces
• 1/2 teaspoon grated tangerine or clementine peel
• 1/3 cup fresh squeezed tangerine or clementine juice
• 1/3 cup Extra Virgin Olive Oil
• 1 Tablespoon cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 medium fennel bulb, stalks and leaves removed, bulb halved lengthwise and thinly sliced crosswise
• 1 small red onion
• 10 oz (about 12 cups) mixed baby green salad
• 6 small tangerine or clementines peeled and sectioned
• 1/2 cup Pitted Kalamata Olives