Citrus and Nut Salad

Ingredients:

• 3 red oranges
• 4 tangerines
• 0.5 cup coarsely chopped walnuts
• 5 tablespoons extra-virgin olive oil
• 1 and 3/4 teaspoons split pink peppercorns
• 2 tablespoons white wine vinegar
• 2 tablespoons country Dijon mustard
• 1 head frisee lettuce, torn into bite-sized pieces
• 3 heads endive, halved and thinly sliced
• Half a small head of radicchio, thinly sliced
• 0.5 cup fresh parsley

Preparation:

1. Using a small, sharp knife, trim the ends of the oranges and 3 tangerines, then remove the peel and white pith. Working over a medium bowl, cut each membrane lengthwise on both sides to release the segments into the bowl; discard any seeds. Juice the remaining tangerine into a small bowl to yield about 2 tablespoons of juice.
2. Preheat oven to 200°C. Toss walnuts with 1 tablespoon olive oil, 1/2 teaspoon pink peppercorns, and a pinch of salt on a rimmed baking sheet. Bake until golden brown, 10-12 minutes. Cool.

3. Meanwhile, prepare the dressing:

   
   Add vinegar, mustard, 1/4 teaspoon pink peppercorns, and a pinch of salt to the bowl with the mandarin juice and whisk. Gradually whisk in the remaining 1/4 cup olive oil, whisking until emulsified; season with salt to taste.
   
4. Combine the frisée, endive, radicchio, parsley, and orange and mandarin segments in a large bowl. Pour in the dressing and toss, season with salt to taste. Sprinkle with toasted walnuts and the remaining 1 teaspoon of pink pepper.