My new favorite item in our Produce Department is the Satsuma Mandarin. Not only is it easy to peel, but the rewards underneath its shell are sweet and divine. I want to use Satsumas with everything. It would only seem right to post a recipe that highlights their delicious taste. Taken from the New York Times Recipe page is this interesting concoction. With minimal prep, this salad combines both shrimp, fennel and satsuma mandarins. Click here to check out the recipe for Frisee Salad with Shrimp, Fennel and Mardarin Oranges.