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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 Fustini’s Grapefruit Balsamic with the mustard, citrus juices and water. In a liquid measuring cup, blend together Fustini’s Meyer Lemon, Blood Orange, Persian Lime Olive Oils and the 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.
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