This sweet and tangy salad recipe is from Amy Faulstich, of Seattle.
Preheat oven to 350 degrees. Spread coconut and almonds in one layer on a rimmed baking sheet. Bake until golden, tossing once, 6 to 8 minutes. Set aside to cool.
In a small bowl, whisk together tangerine juice, vinegar, and thyme. Season with salt and pepper. Whisking constantly, add olive oil in a slow stream.
In a large bowl, combine lettuce with tangerines and apple. Add coconut and almonds; toss salad with vinaigrette as desired. Serve immediately.