Tangelo Salad

“One of my favorite antipasti salads is clementines or tangelos sectioned and tossed with really good olive oil and salt,” says Young. “This unique, but simple salad always impresses guests.”

Serves 6

1 lb. of tangelos or clementines, peeled and sectioned
3 to 4 Tbsp. of good quality Italian olive oil
½ tsp. sea salt

Use a sharp knife to remove skin and white membrane from tangelo. Remove each section of tangelo by cutting in between the sections, being careful to leave the membrane between each section behind. Toss with olive oil and salt, and serve.

Provided by Shelley Young, chef and founder of The Chopping Block
www.midwesthomemag.com