Servings
Ingredients
Recipe courtesy of Chef Shahir Massoud
Vinaigrette
¼ cup Florida Orange Juice
1/3 cup olive oil
1 tbsp + 2 tsp white wine vinegar
¼ tsp salt
1 tsp Dijon mustard
2 tsp honey
1 tsp ginger, freshly grated
¼ tsp black pepper, freshly ground
*pinch of xanthan gum, if desired to keep emulsified!
Salad
2 Florida Oranges, peeled and cut into 1” pieces
1 Florida Grapefruit, peeled and cut into 1” pieces
1 Avocado, cut into 1” pieces
¼ head radicchio, diced
1 shallot, thinly sliced
¼ cup almonds, toasted and coarsely chopped
Instruction
- Being by making the vinaigrette.
- In a bowl, whisk together the Florida Orange Juice, olive oil, vinegar, salt, mustard, honey, ginger, and pepper to emulsify.
- Set aside.
- On your serving platter, arrange the orange, grapefruit, and avocado.
- In a small mixing bowl, dress the radicchio and shallot with some of the vinaigrette, then arrange on the platter with the citrus and avocado.
- Drizzle some of the vinaigrette over the citrus and avocado.
- Season with a sprinkling of salt and pepper, followed by the toasted almonds.
- Enjoy!
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