Mediterranean Beet Salad with Tangerines, Greens and Feta

Directions

1. 1
   For the Citrus Vinaigrette
2. 2
   Juice 4 tangerines (do not peel before juicing) and strain.
3. 3
   Place in a small saucepan with a pinch of sugar and bring to a boil. Reduce heat for a strong simmer and cook until reduced to 2 tablespoons, about 8-10 minutes.
4. 4
   Let it cool.
5. 5
   Empty the reduced tangerine juice in a small bowl, add a 2 tablespoons balsamic vinegar, a pinch of salt a bit of fresh black pepper and the mustard and mix, whisk in the olive oil until dressing thickens. You can also mix everything in a jar.
6. 6
   For the Salad
7. 7
   Place 2 plates on your work area.
8. 8
   On each plate place a bed of greens (about 1 ½ cup).
9. 9
   Layer over alternating the beets and tangerine rounds.
10. 10
    Drizzle 2 tablespoons of the dressing and then sprinkle over the feta and walnuts and drizzle the other 2 tbsp. Toss gently before serving.
11. 11
    Repeat for the other plate/serving