Fustini's Oils and Vinegars
Citrus Salad with Shrimp and Fennel

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Citrus Salad with Shrimp and Fennel


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Citrus Salad with Shrimp and Fennel

Submitted by Chef Helmut Klett, Alpenrose Restaurant


  • 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

Alpenrose Vinaigrette


Step 1. 

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.

Step 2.  Alpenrose Vinaigrette

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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