Ingredients
3 honey tangerines
6 kumquats (about 2 ounces)
4 stalks celery
1 1/2 ounces shelled walnut halves (about 1/2 cup)
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil
Freshly ground pepper
1 ounce Pecorino Romano cheese
Preparation
Using your hands, peel tangerines, and separate fruit into segments; pop out seeds, and place segments in a medium bowl. Slice kumquats into very thin rounds, and remove seeds. Add to bowl.
Using a mandoline or sharp knife, slice celery thinly on the bias. Add to bowl with fruit. Toss in walnuts.
In a small bowl, whisk together lemon juice and oil; season with pepper. Drizzle over citrus mixture in bowl, and toss to combine. Divide among four salad plates. Shave cheese over each salad, and serve immediately.
