Recipe courtesy of Kathleen Daelemans

Salad with Citrus Vinaigrette

Name: Salad with Citrus Vinaigrette
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 1/2 shallot, minced; 2 tablespoons Champagne vinegar; 1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.); Salt; 1 to 2 teaspoons extra-virgin olive oilSalad:; 2 heads endive; 1/2 head frisee; 1 head butter lettuce; 2 grapefruit, peeled and sectioned; 2 oranges, peeled and sectioned; 6 beets, cooked and cut into quarters or bite size wedges; 2 tablespoons chervil or parsley, chopped; 1 avocado, peeled and cut into wedges

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Level: Easy
Total: 1 hr 40 min

Prep: 30 min
Inactive: 30 min
Cook: 40 min

Yield: 8 servings

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Ingredients

Citrus Vinaigrette:

1/2 shallot, minced

2 tablespoons Champagne vinegar

1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.)

Salt

1 to 2 teaspoons extra-virgin olive oilSalad:

Salad:

2 heads endive

1/2 head frisee

1 head butter lettuce

2 grapefruit, peeled and sectioned

2 oranges, peeled and sectioned

6 beets, cooked and cut into quarters or bite size wedges

2 tablespoons chervil or parsley, chopped

1 avocado, peeled and cut into wedges

Directions

Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil. In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.
TIP: To turn this into an entree top with scallops, chicken or fish.