Fresh off my Meyer lemon festival, I picked up some oranges.
Those would be tangelos and Jeju mandarins. The tangelo is a hybrid of a tangerine and either a pomelo or a grapefruit and the Jeju mandarin comes from Jeju Island, which is located just south of the South Korean peninsula.
For the Jeju mandarins, I thought it might be nice to make a kale and Jeju vinaigrette salad, with candied Jeju walnuts.
First, I made the walnuts. I beat one egg white in the mixer until stiff peaks formed, then added juice from a couple of oranges, about a tablespoon of grated ginger root, another tablespoon of grated Jeju orange and a few tablespoons of Snap liqueur. Then I added about 6 cups of walnuts directly into the mixing bowl and stirred by hand to coat everything. I also added a couple pinches of salt, about 1/3 cup of grated palm sugar and a tablespoon or two of melted butter and stirred again to mix.
Then everything gets dumped into a jelly roll pan and baked at about 300 degrees for 45 minutes or so, with a good stir every 15 minutes to ensure that everything browns evenly. The result is a lightly candied walnut that's great for a snack, dessert or as a topping on salads or yogurt.
To make the kale salad, I tossed mixed kale with Jeju orange vinaigrette—a mix of Jeju orange juice, white wine vinegar, orange-infused cold-pressed olive oil, salt and walnut oil. Toss in a few candied walnuts and you have a simple, delicious salad that perks up a winter meal.