Ensalada De Palmitos Y Mandarinas (gf/v)** Recipe

Prepare hearts of palm

Drain the hearts of palm and pat dry with paper towels. Slice into 1/2-inch rounds and place in a medium bowl.

Toast almonds

In a small dry skillet over medium heat, add the Marcona almonds and toast, stirring often, until fragrant and lightly golden, about 3–4 minutes. Remove from heat and let cool.

Prepare mandarins

If using fresh mandarins, peel and segment, removing as much pith as possible and any membranes. If using canned, drain well and pat dry.

Assemble salad

In a large mixing bowl, add the field greens, sliced hearts of palm, and mandarin segments. Toss gently to combine so the delicate greens are not bruised.

Add almonds and cheese

Scatter the toasted Marcona almonds over the salad, then add the Manchego shavings. Reserve a small handful of almonds and cheese for finishing, if desired.

Season

Lightly season with flaky salt and freshly ground black pepper to taste, but wait to finish seasoning after dressing to avoid overdressing.

In a small bowl or jar, combine the champagne vinegar, fresh mandarin or orange juice, Dijon mustard, honey, and minced shallot. Whisk until the mustard and honey are incorporated.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously to emulsify the dressing. Alternatively, close the jar and shake until combined.

Season the vinaigrette with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust: add up to 1/2 tsp more honey for sweetness or up to 1 tsp more vinegar for brightness, if needed.

Let the vinaigrette rest for 5 minutes so the shallot flavor mellows; give it one last whisk or shake before using.

Dress the salad: drizzle about half of the vinaigrette over the salad and gently toss to coat. Add more vinaigrette a tablespoon at a time until the greens are lightly coated and flavors are balanced (you will likely use 2–3 tablespoons total).

Plate the salad on a large platter or individual plates. Sprinkle the reserved almonds and cheese over the top and garnish with the chopped parsley, if using. Finish with an extra crack of black pepper and a light sprinkle of flaky salt.

Serve immediately so the greens remain crisp.