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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 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.
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Nutritional information can be found listed with each product.
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.