Jan 14, 2014 05:49AM
● By Style
December means it’s the peak of mandarin season in Placer County.
Sweeter than many other citrus fruits, the mandarin’s loose skin makes it convenient to peel and easy to eat.
HOW TO PAIR WITH WINE
Mandarin dishes pair well with crisp, citrusy Sauvignon Blancs from Placer County, served very chilled. The grape marries beautifully with this month’s recipe—Mandarin, Radish and Apple Salad with Winter Greens—by PlacerGROWN Chef Courtney McDonald (for the recipe, visit stylemg.com and click on “Season’s Eatings”), due to the salad’s complex flavors of fruit, peppery spice and touch of bitterness. For a complete list of Placer County wines, visit placerwine.com.
Mandarins can be stored in a cool, dark spot for a few days, but should be refrigerated to help extend their shelf life up to two weeks. Don’t bother washing mandarins before you store them, as wetness can cause fungus.
For a list of local Placer County farms, ranches and farmers’ markets, visit placergrown.org.
MANDARIN, RADISH AND APPLE SALAD WITH WINTER GREENS
Recipe by PlacerGROWN Chef Courtney McDonald
- 6 mandarins, and cut crosswise into ¼ inch medallions
- 4 radishes, washed and thinly sliced
- 2 cups winter greens such as arugula, mizuna or spinach,
- washed and torn into bite-size pieces
- 2 crisp apples
- Juice and zest of 2 Meyer lemons
- 1/4-1/3 cup extra-virgin olive oil
- 1/2 cup chopped toasted walnuts
- Salt and pepper, to taste
Place the mandarin slices, sliced radish and greens into a large mixing bowl. Dice the apples into large chunks and add to the bowl. While tossing gently, slowly add the Meyer lemon juice and zest. Next add the olive oil and toss. Season to taste with salt and pepper. Transfer salad to a serving bowl, top with the chopped walnuts and serve immediately! Serves 6.