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Recipe of the Week

Detail of Caramel Apple-Almond Crepes



Caramel Apple-Almond Crepes


A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.


Recipe of the Week - Watercress, Frisée, Tangerine, and Blood Orange Salad
by Wen Zientek-Sico

I am a salad fanatic. As a matter of fact, much of my normal diet consists of salads (when you develop and taste as many recipes as I do you tend to have to eat a lot of salad in the off times!) This salad is one of my favorites, and is a great salad for Spring...or any time of the year with a few simple changes.



Watercress, Frisée, Tangerine, and Blood Orange Salad
This salad is a beautiful addition to any dinner. It is easy to prepare, full of great flavor, and makes for a visually stunning first or second course. All of the ingredients are in most stores in the Spring, but if you cannot find watercress and/or frisée, use any fresh Spring greens. If you do not have Herbes de Provence, any all-purpose herb mix can be used. The dressings and salads can be made up to six hours in advance if covered tightly. Store the salads and dressings separately, but do not add the almonds until ready to serve as they will soften.

3 bunches watercress
2 small heads baby frisée
4 tangerines
4 blood oranges
1/2 cup toasted whole almonds
2 teaspoons Dijon mustard
2 teaspoons Herbes de Provence
salt
freshly ground pepper
1/3 cup olive oil
Cut the stems from the watercress and remove the elastic or rubber bands holding them in bunches. Wash the watercress and the frisée well and spin dry. Cut the heads of frisée into six even wedges apiece. Cut the base if needed from the bottom tip of each wedge. Spread each frisée wedge on a serving plate and arrange the watercress in a curve below it. Segment three tangerines and three blood oranges over a bowl to catch the juices. Arrange the segments on the salad. Top each plate with a few teaspoons of almonds. Juice the remaining tangerine and blood orange into the bowl with the other juices. Mix in the mustard, Herbes de Provence, and salt and pepper to taste. Slowly whisk in the oil until well blended. Pour over the salads before serving.

Makes 12 servings
Preparation Time: 20 minutes
Total Time: 20 minutes





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