How to make it

  • Break the salad leaves by hand and put them in a large deep bowl.
  • Top with the chicken pieces.
  • Add the pinenuts, the pomegranate seeds and the red fruits.
  • Garnish with the tangerine slices, spring onions and walnuts.
  • In another bowl mix the olive oil, tangerine juice and mustard until you get a smooth liquid.
  • Pour over the salad and sprinkle the chives on top.

Reviews & Comments 3

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  • rosemaryblue 11 years ago
    Oh, this sounds divine!
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  • alagrecque 11 years ago
    To be honest I think Cabécou is very soft to be used in this dish, perhaps a Valençay might work better.
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  • biscuit 11 years ago
    This looks really good. I'm trying to compose a "close your stomach" type dish for a dessert table. Do you think adding a fresh chevre frais, maybe a cabrecou soaked in brandy and deleting the chicken would work for this?
    Was this review helpful? Yes Flag

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