Recipe for Chicary Salad with Winter Citrus
- 1 fennel bulb
- 1 winter orange
- 1 tsp. Point Reyes blue cheese, crumbled
- 1 tsp. candied pecans
- 1 head frisee lettuce
- 1 oz. citrus vinaigrette dressing
To prepare salad:
Wash fennel bulb and frisee thoroughly. Slice the fennel bulb into long, slender pieces (Julienne). Peel the orange and separate the segments. Cut the frisee into bite-size pieces.
Toss all the ingredients together in a large bowl. Serve, and enjoy with 2009 Grgich Estate Fume Blanc!
Citrus vinaigrette recipe (makes approximately 3 cups)
- 2ea orange zest
- 1ea lemon zest
- 1/4 cup granulated sugar
- 2oz grand mariner
- 2 cups salad oil
- 4oz rice wine vinegar
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- ¼ cup chopped mint
To prepare dressing:
Add all ingredients except oil and mint into a blender, blend ingredients with medium speed to incorporate.
At high speed add oil slowly until emulsified. Add mint and blend for a few seconds until well mixed.
Taste and adjust seasoning if needed.
Store dressing in a tightly sealed container for up to a week.
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