1/2 tangerine juice (orange juice may be
substituted)
1 tbsp arrowroot
2 tbsp honey
1 small head Bibb or oak leaf lettuce
3 to 4 tangerines, peeled and separated
into sections
1 cup blueberries
2 ripe pears, peeled, cored, and cut into
eighths
Edible flowers for garnish, optional
Method :
Combine
tangerine juice, arrowroot, and honey in a small saucepan. Bring to a
boil, stirring constantly, then remove immediately from heat.
Refrigerate to cool thoroughly. While sauce is cooling, core lettuce,
gently separate leaves, and immerse completely in ice-cold water to
remove all sand and diet. Drain, rinse well, and pat dry. Place on
decorative individual serving dishes. Arrange pear slices in a circle on
top of lettuce on each dish. Arrange tangerine sections in a smaller
circle. Place 1/4 cup of blueberries in the center of pear and tangerine
circle on each dish. Drizzle chilled glaze lightly over each fruit plate
and garnish with edible flowers, if desired. Serve immediately.
Presentation
is everything in this simple summer salad. The unique taste of
tangerines pairs up with blueberries and extra ripe pears, artfully
arranged on a bed of Bibb lettuce and garnished with fruit glaze and
edible flowers.
