Baby Winter Greens, Honey Bell Tangelo, Mixed Raw Seeds, Soy-Balsamic Vinaigrette
Pottery handmade by Catalina Aguirre Hoffman
Life sure is sweet at our house this week.
For as many years that I’ve been living in Florida, I’m kind of embarrassed to say this is my first Honeybell Tangelo (which is a cross between a Dancy tangerine and a Duncan grapefruit). How could I have possibly overlooked them?! People were starting to crowd around them at the market stand, stopping to ask me if they were the luscious, super sweet and juicy Homeybells. As the swarm of people started to close in on me, I quickly tossed a few in my bag while the getting was good – having just learned they’re only in season and available for the month of January (and at their peak as I type). I WAS PLEASANTLY SHOCKED at the amount of juice that came out of this little piece of fruit, and sweet like candy – you know when you eat something so good you can’t help but giggle? Well, maybe that’s just me. I was well into my second one, thinking about a third before realizing I had to save some for my salad!
I also found some beautiful little tomatoes from Lady Moon Farm – I’m not sure which were sweeter the Honeybells or these cherry tomatoes. Sometimes I feel like the luckiest person on the planet living here in South Florida, the sun shines all year – which means we get produce that probably many of you have to wait for summer to enjoy…I know, just don’t hold it against me ;)
I’m really loving these baby greens (yes, I did use them in my last post, and I’m sure you’ll see them again before my salad series is over!). THAT’S A GOOD THING, it’s a mixture of baby swiss chard, tatsoi, spinach and arugula, if you can find them at the market make sure to pick some up.
My friend U came up with this raw seed mixture over the summer. I’m hooked and have completely stole the recipe from her (thanks U!) – It goes into most of my salads during the week, such nice textures and flavors. I usually have a batch of this soy – balsamic vinaigrette ready to go in the fridge – one of our favorites. A batch of this seed mixture stored in a jar and this vinaigrette on hand – you’ll have no excuse not to eat a fresh green salad every day ~ and enjoy it!
For the raw seed mixture – any combination of your favorite seeds in equal proportions. I use pumpkin, sunflower, sesame, chia and a good amount of ground flax seeds (I grind my own).
For the salad - A few handfuls of baby mixed greens, 2 Honeybell tangelos (or what you have available), mixed cherry tomatoes, a good sprinkle of the raw seed mixture and a drizzle of soy-balsamic vinaigrette (below).