Spinach, Endive, And Tangelo Salad

• 2 tablespoons torn mint leaves
• 1 1/2 teaspoons grated tangelo rind
• 1 tablespoon fresh tangelo juice
• 2 teaspoons thinly sliced green onions
• 1/2 teaspoon Champagne vinegar
• 1/4 teaspoon salt
• 2 tablespoons walnut oil
• 4 cups baby spinach leaves
• 3/4 cup sliced peeled tangelo
• 2 heads Belgian endive, halved and thinly sliced
• 1/3 cup walnuts, toasted
• 1/4 teaspoon freshly ground black pepper

1. Combine first 6 ingredients in a medium bowl. Gradually add walnut oil, stirring constantly with a whisk.
2. Combine spinach, tangelo slices, and endive in a large bowl. Drizzle dressing over salad, tossing to coat. Arrange 1 cup salad on each of 6 salad plates, and sprinkle evenly with walnuts and black pepper. Serve immediately.
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mint, tangelo rind, tangelo juice, green onions, vinegar, salt, walnut oil, baby spinach, tangelo, endive, walnuts, freshly ground black pepper

Taken from www.myrecipes.com/recipe/spinach-endive-tangelo-salad (may not work)