Champions Tour recipe: Valencia Springtime Salad

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Patsy Bentivegna, a member of the Champions Tour staff who is a former executive chef, has created a recipe associated with the Valencia, Calif. area, site of this week's AT&T Champions Classic.

For those of you who cannot attend the tournament in person, here is a chance to celebrate the local flavors while watching your favorite player.

Tune in to the AT&T Champions Classic, Friday 6:30-8:30 p.m. ET, Saturday 9:30 p.m.-12:00 a.m. ET and Sunday 10:30 p.m. -1:00 a.m. ET on the Golf Channel.

Celebrate this week's Champions Tour event, the AT&T Champions Classic, with a refreshing citrus-style dish "Valencia Springtime Salad". It's the perfect accompaniment to any entertaining menu as you enjoy the festivities of tournament week and the competition.

MORE: Defending champion Watson discusses food | 2009 recipe archive | Champions Tour pros' favorite recipes

Valencia Springtime Salad

Fennel, Sugar Snap Peas, Orange Segments and Baby Lettuces with Orange Pomegranate Vinaigrette

Servings: 6

Ingredients:

1 lb. baby lettuces cleaned and dry
1 Lg. fennel bulb, thinly sliced
2 C. sugar snap peas, blanched
2 Lg. fresh oranges, cut into segments (May substitute with Mandarin oranges.)

Vinaigrette Ingredients:

1/4 C. pomegranate juice
1/4 C. orange juice
1/4 C. extra virgin olive oil
3 Tbsp. rice vinegar
1 Tbsp. honey
1 Tbsp. orange zest
1 Tbsp. fresh tarragon, chopped
Salt and pepper to taste

1. Combine all of the vinaigrette ingredients in to a small mixing bowl. Wisk together until completely blended. Set aside until salad is ready to be dressed.

2. Place greens and vegetables in large mixing bowl. Add dressing and toss all of the ingredients together and serve.

Chef Patsy Bentivegna ~ original recipe 11-1-06