Spring Friseé Salad with Mandarinquat Dressing

Serving Size


Prep Time

20 min


Serving Size


Prep Time

20 min


  • 4 heads Frieda’s Belgian endive, chopped into 1-inch pieces

  • 3 cups friseé, torn into small pieces

  • 2/3 cup cooked quinoa, cooled

  • 1/2 Frieda’s fennel bulb, trimmed and shaved

  • 1/4 cup Frieda’s fennel fronds, chopped

  • 1/4 cup olive oil

  • 2 Frieda’s mandarinquats

  • 2 tablespoons honey

  • 1/2 teaspoon salt

  • Few twists of black pepper

  • 3/4 cup crumbled goat cheese (for topping)

  • 1/3 cup pomegranate seeds (for topping)

  • 1/3 cup glazed pecans, chopped (for topping)


Cooking Steps

  1. 1

    Combine Belgian endive, friseé, quinoa, fennel and fennel fronds in a large serving bowl and toss.

  2. 2

    Combine olive oil, mandarinquats, honey, salt and black pepper in a blender and blend until well combined.

  3. 3

    Divide the salad between four plates and drizzle with mandarinquat dressing. Top with goat cheese, pomegranate seeds and glazed pecans. Serve immediately. 

Where to Buy Frieda’s

Where to Buy Frieda’s