Directions:
1. Peel and thinly slice the Mandarins and place them in a large salad bowl.
2. Thinly slice the red onion and wash the slices under cold water (washes off some of the pungency) and then dry them with a paper towel.
3. Slice the red bell pepper into bite sized pieces and place them in the bowl.
4. Wash the head of Tatsoi under cold water and dry it completely with kitchen towel or in spinner. Using a pair of kitchen shears, cut the leaves off the Tatsoi and place in salad bowl (The stems of Tatsoi are edible but might be stringy in the salad. Add the stems to veggie broth instead!).
5. Using a sharp knife, coarsely chop the roasted almonds and add to bowl, along with the onion pieces.
6. Combine the Dijon mustard, jam, honey, lemon juice, olive oil, salt and pepper in a small dish and whisk them all together till the liquids get emulsified to make a dressing.
7. Drizzle the dressing over the salad bowl and toss everything together (gently) with a pair of salad tongs.
8. Serve the salad immediately so that the leaves do not wilt from the dressing. ENJOY TATSOI!!
