Tasty Spring Salad

Last night we had dinner on the deck! It was such a warm and beautiful evening, and we made a frittata, roasted potatoes, and a variation on this salad, which was so delicious and fresh tasting.

Radish, Arugula, Fennel, and Tangerine Salad

2 tangerines

2 tablespoons finely chopped radishes plus 6 radishes trimmed, very thinly sliced

1 tablespoon chopped red onion plus 1/2 cup thinly sliced

1 tablespoon plus 2 teaspoons fresh Meyer lemon juice or regular lemon juice

1/4 cup extra-virgin olive oil

salt and pepper to taste

1 medium fennel bulb,very thinly sliced

4 cups (packed) arugula

1/4 cup coarsely chopped fresh mint

Zest enough peel from tangerines to measure 1 Tbs; place in small bowl and reserve for dressing. Peel and section tangerines, cut each segment in half and set aside.

Combine 2 tablespoons finely chopped radishes, 1 tablespoon chopped red onion, lemon juice, and grated tangerine peel in small bowl; let stand 5 minutes. Whisk in extra-virgin olive oil. Season salad dressing to taste with salt and freshly ground black pepper.

Combine tangerine slices, radish slices, onion slices, fennel slices, arugula leaves, and chopped fresh mint in large bowl. Drizzle dressing over salad and toss to coat thoroughly. Transfer salad to large shallow bowl and serve.