- 2 cups Florida Orange Juice
- 2 Florida Grapefruit, peeled, cut into ¼-inch slices
- 1 cup water
- 1 cup champagne vinegar
- 3 tbsp. sugar
- 3 tbsp. pickling spice
- 1 red onion, sliced, separated into rings
- 1 bunch frisée, cleaned
- 12 oz. smoked salmon
- ¼ cup extra virgin olive oil
- Salt to taste
- Pepper to taste
Place bed of frisée on serving plates; top with one grapefruit slice. Place layer of onion rings on top of grapefruit slice, then layer of salmon.
Remove 1/3 cup reserved pickling liquid; whisk in olive oil. Drizzle mixture over grapefruit towers. Season with salt and pepper to taste.
Combine Florida Orange Juice, water, vinegar, sugar and pickling spice in small saucepan; bring to a boil. Turn off heat and add onion rings; remove from stove and cool to room temperature. Remove onion rings; reserve pickling liquid.
Repeat layers with Florida Grapefruit slices, onion rings and salmon. Garnish with frisée, if desired.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.