1/2 shallot, minced
2 tablespoons Champagne vinegar
1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.)
1 to 2 teaspoons extra-virgin olive oil
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
TIP: To turn this into an entree top with scallops, chicken or fish.
Recipe courtesy Kathleen Daelemans
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