Prep: About 15 minutes
Makes: 4 accompaniment servings
2 kinnows; 2 tsp cider vinegar or malt vinegar; ½ teaspoon Dijon mustard; salt and ground black pepper; 2 tbsp olive oil; 1tbsp chopped fresh chives; 8 cups loosely-packed mixed baby greens, such as lettuce (preferably romaine) and baby spinach; ½ cup crumbled hung dahi or store-bought cream cheese; ¼ cup raisins.
1. From kinnows, grate 1 teaspoon peel; place in small bowl. Cut remaining peel and pith from fruit. Holding kinnows, one at a time over another small bowl, peel the outer membrane of the segments – let juice and peeled segments drop into bowl.
2. Squeeze 3 tablespoons juice from a couple of segments into another bowl. Whisk in vinegar, mustard, salt, pepper. Whisk in oil until vinaigrette is blended. Stir in peeled segments and chives.
3. Place greens on four salad plates; sprinkle with crumbled crud and raisins. Drizzle with vinaigrette.
Tags: 4 accompaniment servings, Greens with hung dahi & kinnow vinaigrette
