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Winter Blues Salad with Champagne Vinaigrette Dressing
Chef Steve Mendoza
Winter Blues Salad

1 Texas Ruby Red Grapefruit (segmented)

2 Minneola Tangelos (segmented) or in season tangors

½ Bunch Watercress

½ Head Radicchio cut into 1" slices

½ Head Curly Endive or Frisee

¼ Red Onion (sliced thin)

Mix & garnish with Blue Cheese and or Nuts

Lay citrus segments around edge of plate add salad & dressing.

Champagne Vinaigrette

4 tsp Citrus Juice (lemon, Grapefruit, Orange or Tangerine)

2 tsp Champagne or Cider Vinegar

1 tsp Dijon Mustard

Salt & Pepper to taste

4 tsp plain Olive Oil

Place all in a small sandwich bag or jar and shake 10-15 seconds.