Citrus Salad with Shrimp and Fennel
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Citrus Salad with Shrimp and Fennel
Category
Salads
Ingredients
- 1 cup Alpenrose Vinaigrette [see recipe below]
- 8 cooked shrimp, cut in half lengthwise
- 16 orange segments, supremed
- 8 Ruby Red grapefruit segments, supremed
- 8 fennel bulbs, thinly sliced
- Chopped fennel frond or mixed herbs for garnish
- ¼ cup Fustini’s Grapefruit balsamic
- 2 teaspoons wholegrain mustard
- 1 teaspoon chopped fresh garlic
- Juice of ¼ lemon
- Juice of ¼ lime
- 2 teaspoons water
- ¼ cup Fustini’s Meyer Lemon olive oil
- ¼ cup Fustini’s Blood Orange olive oil
- ¼ cup Fustini’s Persian Lime olive oil
- 1 tablespoon honey
- salt & pepper to taste
Ingredients
Alpenrose Vinaigrette
Directions
- Place fennel bulb slices in the bottom of a serving plate. Top with orange and grapefruit segments. Top with shrimp and drizzle with Alpenrose Vinaigrette. Serve with a garnish of fennel fronds or mixed herbs.
- In the medium bowl of a food processor or blender, combine balsamic with the mustard, citrus juices, and water. In a liquid measuring cup, blend together olive oils and honey. Add it to the balsamic mixture in a slow stream to emulsify, whisking by hand or on medium speed in a food processor or blender.