Red & Green Belgian Endive, Blood Orange, Meyer Lemon, Cocktail Grapefruit, Navel Orange, Candied Walnuts, Dried Cranberries, Vermont Creamery Creme Fraiche
So this is just a really simple salad I made to highlight some of the great winter citrus that is around right now. It is obviously not of local origin but sometimes you have to break away from apples, cabbage and potatoes in lieu of getting scurvy.
I trimmed the endive and tossed it in some olive oil before seasoning it with salt and pepper. I cut supremes of all of the citrus and arranged them on the plate with the endive. I added the cranberries, some sliced shallot and walnuts that were candied with raw sugar.
The dressing was made by whipping the creme fraiche with some white balsamic vinegar. I spooned the dressing onto the plate and sprinkled everything with some diced chives.
I trimmed the endive and tossed it in some olive oil before seasoning it with salt and pepper. I cut supremes of all of the citrus and arranged them on the plate with the endive. I added the cranberries, some sliced shallot and walnuts that were candied with raw sugar.
The dressing was made by whipping the creme fraiche with some white balsamic vinegar. I spooned the dressing onto the plate and sprinkled everything with some diced chives.