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Serves 6; Recipe by Courtney McDonald

-1 head lettuce, such as red leaf, green leaf or romaine, washed and torn into bite-sized pieces
-3 bunches spicy greens such as arugula, mizuna or radicchio, washed
-1 lb. fresh cherries, halved and pitted
-1 torpedo onion, thinly sliced
-1/4 cup Snow’s Citrus Court Mandarin Orange-Mustard Vinaigrette
-salt and pepper, to taste
-1 cup toasted almonds, coarsely chopped
-1/2 cup goat cheese (optional)

In a large mixing bowl, toss the lettuces and the greens together to combine. Add the cherries and torpedo onion. Toss the salad mixture with the vinaigrette to coat evenly and season to taste with salt and pepper. Garnish with the chopped almonds and goat
cheese, if using. Serve immediately!

Cat­e­gory: Salad

Plac­er­Grown ingre­di­ents used: Honey Oranges (Blood and Navel)

Served with these Plac­er­Grown Prod­ucts: Oranges (Blood and Navel)


  • 1/2 table­spoon orange juice
  • 1/2 table­spoon rice wine vinegar
  • 1 tea­spoon honey
  • 2 table­spoons extra vir­gin olive oil
  • Coarsely ground black pep­per to taste
  • 1 head Bel­gium endive-washed-dried and cut into 2 inch pieces
  • 1 small navel orange-peeled and cut into segments
  • 1/2 small fen­nel bulb-washed-cut into 1/2 inch thick by 2 inch long pieces

With a wire whisk, com­bine orange juice, vine­gar and honey. Add oil in a slow stream, whisk­ing until emul­si­fied. Sea­son with pep­per. Toss together endive, orange seg­ments and fen­nel with the dress­ing. Divide onto two salad plates and serve.

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