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Honey Tangerines and Kumquats with Walnuts and Shaved Celery

Honey Tangerines and Kumquats with Walnuts and Shaved Celery

The combination of walnuts, cheese, and refreshing citrus makes this a fine after-dinner palate cleanser. We used honey tangerines, but clementines work just as well; both fruits are members of the mandarin-orange family.

Annual Recipes 2003 http://www.marthastewart.com/318097/honey-tangerines-and-kumquats-with-walnu
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  • Yield Serves 4

Ingredients

    • 3 honey tangerines
    • 6 kumquats (about 2 ounces)
    • 4 stalks celery
    • 1 1/2 ounces shelled walnut halves (about 1/2 cup)
    • 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
    • 2 teaspoons extra-virgin olive oil
    • Freshly ground pepper
    • 1 ounce Pecorino Romano cheese

Directions

  1. Using your hands, peel tangerines, and separate fruit into segments; pop out seeds, and place segments in a medium bowl. Slice kumquats into very thin rounds, and remove seeds. Add to bowl.
  2. Using a mandoline or sharp knife, slice celery thinly on the bias. Add to bowl with fruit. Toss in walnuts.
  3. In a small bowl, whisk together lemon juice and oil; season with pepper. Drizzle over citrus mixture in bowl, and toss to combine. Divide among four salad plates. Shave cheese over each salad, and serve immediately.

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