Mandarins are typically sweeter and less tart than traditional oranges. The sweetness of the oranges is well balanced against the tartness of the vinegar and heat of the hot sauce. A Riesling or Pinot Grigio will work, as would a nice Orange Muscat.

Ingredients

• 1 pound mixed salad greens
• 3 stalks celery, chopped
• 2 green onions, chopped
• 1 can (11 ounces) mandarin orange slices
• ½ cup slivered almonds (pecan or walnuts can be used)
• ¼ cup butter

For dressing:

• ½ cup oil
• ¼ cup tarragon vinegar
• ¼ cup of juice drained from can of mandarin oranges
• 2 tablespoons sugar
• ½ teaspoon hot sauce
• 1 teaspoon salt
• ⅛ teaspoon pepper

Directions

1. Preheat oven to 350°F.
2. Place salad greens into a large bowl along with all other salad Ingredients.
3. In a small ovenproof dish, toast almonds with butter until golden brown. Watch carefully to not overcook.
4. Thoroughly blend all dressing ingredients.
5. Pour dressing over salad and toss well.