Fresh Salads, Soups and Sauces

Ingredients

I love this dressing with a salad of escarole, avocado, and bite-size pieces of Ruby Red grapefruit. It’s also wonderful drizzled on a poached salmon salad on a bed of watercress.

• 1 shallot, minced
• 4 Tbs grapefruit juice
• 4 to 5 Tbs champagne vinegar
• 1 tsp lime zest
• 1 tsp grapefruit zest
• 1/2 tsp honey
• 3/4 cup California Olive Ranch extra-virgin olive oil
• Sea salt and freshly ground black pepper

Directions

1. In a medium bowl, combine all the ingredients except the olive oil, salt, and pepper.
2. Slowly whisk in the olive oil until well blended. Season with sea salt and freshly ground black pepper.