Watercress, Blood Orange & Grapefruit Salad

By: Feed by Round Pond

Rutherford_SB

Light and fresh, this salad you can not pass up this summer!

Ingredients for Salad
2 bunches watercress, washed & dried
2 blood oranges, segmented, reserve juice
1 grapefruit, segmented, reserve juice
½ medium red onion, thinly sliced
Parmesan cheese

Ingredients for Vinaigrette
2 Tbsp white wine vinegar
1 tsp balsamic vinegar
1 tsp blood orange juice
1 tsp Round Pond Blood Orange Citrus Syrup
1 tsp grapefruit juice
1 small shallot, minced
6 Tbsp Round Pond Blood Orange Olive Oil
1/8 tsp salt
French baguette

For the Vinaigrette
In small bowl, whisk all ingredients except olive oil. Slowly whisk in Round Pond Blood Orange Olive Oil.

For the Salad
Toss together blood orange & grapefruit segments with red onion. Drizzle some of the vinaigrette over & toss to coat. Then toss watercress with some of the vinaigrette. Divide watercress on 4 plates. Place equal amounts of orange / grapefruit mix on top of watercress. Shave parmesan cheese over top. Serve with French baguette & extra olive oil for dipping.

Serves 4
Recipe by chef Jeffrey Bernys, Napa Valley

Feed by Round Pond

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The Feed by Round Pond is a collective voice of the staff that embodies the ethos of all we do--from making wine to making artisanal food products to just plain having fun--here at Round Pond.

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