Tangerine, Watercress And Blue Cheese Salad

1/3 cup olive oil
1/4 cup orange juice
3 tablespoons white wine vinegar
1 shallot, minced

2 bunches watercress, trimmed
1/2 small red onion, halved, thinly sliced
4 medium tangerines, peel and white pith removed, fruit cut crosswise
into 1/3-inch-thick rounds, seeded
1/2 cup (generous) crumbled blue cheese (about 2 ounces)

Whisk olive oil, orange juice, white wine vinegar and minced shallot in
small bowl to blend. Season to taste with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate. Bring to room temperature
before using.)
Combine watercress and onion in large bowl. Toss with enough dressing
to coat. Transfer to platter. Arrange tangerine slices over. Sprinkle
with blue cheese. Serve, passing remaining dressing separately.

Serves 6.



Citrus Salad With Ginger Yogurt

1 pink grapefruit, peeled
2 large tangerines or Minneolas, peeled
3 navel oranges
1/2 cup dried cranberries
2 tablespoons honey
1/4 teaspoon ground cinnamon
1 16- or 17.6-ounce container Greek yogurt
2/3 cup minced crystallized ginger
1/4 cup golden brown sugar
Additional dried cranberries

Break grapefruit and tangerines into sections. Cut grapefruit sections
into thirds; cut tangerine sections in half. Transfer grapefruit,
tangerines, and all juices to deep serving bowl. Using small sharp
knife, cut all peel and white pith from oranges. Slice oranges into
1/4-inch-thick rounds, then cut slices into quarters. Add oranges and
all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and
cinnamon. Cover and refrigerate at least 1 hour. Mix yogurt and ginger
in bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover
separately; chill.)
Spoon yogurt atop fruit. Sprinkle with brown sugar and dried
cranberries.

Market tip: Greek yogurt, which is actually drained yogurt, has a
luxurious texture similar to that of sour cream. Look for it at Greek
markets, Trader Joe's, and Whole Foods. Or simply spoon 1 quart plain
yogurt into a colander lined with cheesecloth. Place the colander in a
large bowl and let the yogurt drain in the refrigerator overnight.

Makes 6 servings.


Arugula, Fennel, Apple, Mandarin Orange, And Pomegranate Salad

This refreshing and versatile salad sets off some of the more decadent
dishes at Isa.

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1/2 teaspoon (packed) grated lemon peel
1 large fresh fennel bulb, trimmed, halved, very thinly sliced
1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips
6 cups trimmed arugula leaves (from two 4-ounce packages)
2 mandarin oranges or tangerines, peeled, each cut crosswise into 3
slices Pomegranate seeds

Whisk first 4 ingredients in small bowl. Season dressing with salt and
pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons
dressing.
Place arugula in large bowl. Add fennel-apple mixture. Toss, adding
more dressing to taste. Divide salad among 6 plates. Garnish each with
1 mandarin orange slice and sprinkle with pomegranate seeds.

Makes 6 servings.

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