[print_this]
Grapefruit Balsamic Vinaigrette
1/2 cup fresh orange juice
1/4 cup Grapefruit Balsamic Vinegar
2 Tbsp. sugar
1/2 tsp. dry mustard
Dash each of fleur de sel and pepper
1/3 cup OWOC Regional EVOO, your choice
Combine all ingredients except for EVOO in a small bowl. Slowly whisk in EVOO until well blended. Serve vinaigrette over salad, or use as a marinade for chicken or fish.
[/print_this]
[print_this]
Avocado Salad with Grapefruit Balsamic Vinaigrette
3 ruby red grapefruit, peeled and sectioned
3 blood oranges, peeled and sectioned
2 avocados, peeled and sliced
2 large heads Bibb lettuce
1/2 cup coarsely chopped toasted walnuts
Combine first two ingredients in a bowl and toss. Place lettuce leaves on plates and top with sliced avocados. Arrange fruit medley on top of avocados and dress with Grapefruit Balsamic Vinaigrette. Sprinkle toasted walnuts on top and serve immediately.
[/print_this]
[print_this]
Avocado and Lobster Salad for Two
1 cup lobster broth (seafood broth is fine)
1 tsp. minced shallot
1 tsp. Old World Olive Co. Grapefruit Balsamic Vinegar
2 oz. Old World Olive Co. Meyer Lemon EVOO
2 Haas avocados
Salt to taste
1 lobster (or equivalent in meat), chilled
2 handfuls of pale curly endive (frisee)
Old World Olive Co. 18 Year Traditional Balsamic Vinegar
Reduce broth to 1/8 cup and pour into a small bowl. Add shallot and Grapefruit Balsamic and whisk in Meyer Lemon EVOO. Add water if sauce is too thick.
Halve, pit, and slice avocados. Sprinkle with salt. Put chilled lobster meat in a bowl with frisee and dress with sauce. Arrange avocados around plates and pile lobster salad on top. Drizzle with 18 Year Traditional Balsamic vinegar.
[/print_this]
