Yields
4 - 6 servings
Courtesy of Chef Mike Pigot of Murrieta’s. Photo by Boris Karn.
ADVERTISEMENT
ingredients
White Wine Citrus Dressing
1 ½
cups white wine (preferably sauvignon blanc)
1
Tbsp lemon juice, freshly squeezed
2
Tbsp orange juice, freshly squeezed
1
tsp red onion, minced
1
tsp fresh parsley, minced
1
Tbsp fresh mint, minced
¼
cup extra virgin olive oil
¼
cup canola oil
½
tsp sea salt
Salad
2
oranges, peeled and segmented
1
pink grapefruit, peeled and segmented
1 ½
green apples, segmented
5
- 6 radishes, shaved
½
head fennel, shaved
1
lb(s) artisan lettuces (or "spring mix"), chopped
¾
cup White Wine Citrus Dressing
sea salt, to taste
ADVERTISEMENT
directions
Step 1
In a small pot, bring to a gentle boil, then remove from heat.
Step 2
Once wine has cooled, add remaining ingredients to a mixing bowl. Whisk together and chill. Ensure salad dressing is stirred before serving.
Step 3
Makes 1 1/2 cups.
Step 4
In a mixing bowl, combine all ingredients. Serve with dressing and enjoy!