4 cups (about 3 ounces) arugula
2 tangerines, peeled and segmented
1/4 cup raw almonds, coarsely chopped
1/4 cup crumbled feta cheese
1 1/2 tablespoons dried cranberries or cherries
3 tablespoons E&V Tangerine Fig Balsamic Finishing Sauce
2 tablespoons extra virgin olive oil
On a medium sized platter, layer arugula, tangerines, almonds and feta. In a small bowl whisk together E&V Tangerine Fig Balsamic Finishing Sauce and olive oil until emulsified, drizzle over salad. Serves 2 large salads or 4 small salads.
Tressa's Tip: Use fresh figs in place of mandarins, or your favorite seasonal fruit.