Trio Bistro’s Citrus Salad

Trio Bistro’s Executive Chef Mark Boor prepared an amazing menu at his class at EQ. We served his salad with Kendall Jackson Reserve Chardonnay

Directions

Place 3 slices of tomato on each plate set aside. Combine grapefruit and orange segments with Granny Smith apple and shaved fennel, add Citrus Vinaigrette and toss. Divide mixture evenly amongst the 4 plates. Garnish with figs and basil oil.

Citrus Vinaigrette
Combine first seven ingredients in Vita Mix or blender and blend on medium high, slowly add oil. Blend till emulsified, adjust seasonings with salt and pepper.

Yield:	Serves 4

What's Needed:

1 Ruby Red grapefruit, cut in segments, membrane removed
1 Valencia orange, cut in segments, membrane removed
1 Granny Smith apple, julienned, soaked in ice water
1 fennel bulb, shaved paper thin, soaked in ice water
4 ounces figs, fresh or dried, halved
12 - ½ inch sliced tomatoes, color optional
Basil infused olive oil for garnish (optional)

Citrus Vinaigrette
1 cup fresh squeezed orange juice
1/3 cup fresh squeezed lemon juice
1 teaspoon minced ginger
1 ounce minced shallot
½ teaspoon Dijon mustard
4 tablespoon rice wine vinegar
½ teaspoon dry English mustard
1 cup 90/10 blended oil

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Recipe brought
to you by Amy Tobin

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30 Minutes or Less

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Trio Bistro’s Citrus Salad

Directions

What's Needed:

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