No Doubt ~ Hey Baby
Mr. Buble ~ That's All
Jack Johnson ~ Banana Pancakes
Newton Faulkner ~ UFO
Shakira ~ Long Time
We have some sunshine out there...honest! And I could say it's almost warm. I can say it...but that really isn't true. Not in the house we live in...it's affectionately called the Fridge. So it will have to ramp up the heat for us to feel it in here. lol. Oh well...the sunny view from my workroom and kitchen is good to see regardless.
Now I had a batch of fennel bulbs to use up and a rather ripe pomegranate that was begging for attention. So the sunny weather and the ingredients inspired me to finally test out this intriging salad Fennel. Mandarin, Walnut & Pomegranate Salad from Colleen Patrick-Goudreau's wonderful cookbook The Vegan Table.
The original recipe uses orange and I didn't have any but CP-G suggests that the use of mandarins works just as well. The salad is visually beautiful and I can only hope that my photo has done it justice. It's a feast of flavours and textures and is by no means a boring salad. lol. And a great way to use up fennel. I hope you give it a try...
|Visually appealing...and tastes good too!|
(Recipe from The Vegan Table by C.Patrick-Goudreau)
1 small tin of mandarin oranges in juice, drained & juice reserved
1 fennel bulb, thinly sliced
1/2 small red onion, thinly sliced
1 pomegranate, seeds only
12 walnut halves, toasted
2 garlic cloves, minced
1/4 cup/4 tbsp mandarin juice
1/4 cup/4 tbsp rice vinegar
2 tsp agave nectar
20 mint leaves, finely chopped
In a large bowl, combine the mandarin, fennel, red onion, pomegranate seeds and walnut halves.
In a smalll bowl whisk together garlic, mandarin juice, rice vinegar, agave nectar and the mint. Mix well and pour over the salad ingredients and toss to combine.