Farmer's Market Salad
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
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.
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.