Winter Niçoise Salad

with Cashew–Split Pea Pâté

A salad is a welcome respite after eating stews and soups all winter. Making it a composed salad of winter produce, prettily arranged on a family-style platter, gives it special appeal. Here, sliced fennel and blood oranges pair beautifully with typical Niçoise-salad veggies: potatoes, green beans, and romaine. Chopping the olives and adding them to the dressing gives every bite a salty, briny punch. Cashew and yellow pea pâté, flavored with herbes de Provence, rounds out the meal perfectly.