Farmer's Market Salad
Ingredients
For the Vinaigrette
½ Medium shallot, finely diced if not blending
1 Tbsp. Dijon mustard
¼ Cup White wine or champagne vinegar
¼ Cup ENZO Organic Clementine Crush Olive Oil
Salt and pepper, to taste
For the Salad
1 Small head Frisee lettuce, washed and dried
1 Small head radicchio, sliced into ½” strips
1 head endive, spears separated
2-3 oz. Baby arugula
1 Small fennel bulb, thinly sliced
1 Blood or Navel orange, segmented
½ Cup ENZO’S TABLE Roasted Chopped Almonds
Directions
Step 1
Whisk diced shallot, mustard and vinegar until combined. Slowly stream olive oil into the mixture until emulsified and season with salt and pepper, to taste.
Step 2
Wash and dry lettuce, radicchio, endive slices and arugula. Arrange greens on a platter and lightly dress. Top with fennel, segmented citrus and roasted, no salt almonds.
