Watercress, Blood Orange & Grapefruit Salad
By: Feed by Round Pond
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
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
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.
Recipe by chef Jeffrey Bernys, Napa Valley