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Citrus and Butter or Bibb Lettuce Salad

Lots of possibilities for Flying Olive Balsamic Vinegar and Olive Oil Combinations. Some suggestions are below. Barb L.

Serves: 4-6

For the Cranberry-Dijon Vinaigrette:

1/3 cup dried cranberries

1 medium roughly chopped shallot

ΒΌ cup Flying Olive Grapefruit, Cranberry Pear, Pomegranate-Quince, or Sicilian Lemon Balsamic Vinegar, or a Combination

3 Tbsp freshly squeezed orange juice

1/3 cup Flying Olive Blood Orange, Lemon, or Persian Lime Extra Virgin Olive Oil, or a Combination

2 tsp Dijon mustard (use a good quality mustard as it makes all the difference!)

Kosher salt

Freshly ground black pepper

For the Salad:

8 cups torn bibb or butter lettuce

2 cups sliced radicchio

2 oranges, peel and pith removed and sliced (half or quarter the slices if you want)

2 pink or red grapefruit, peel and pith removed and sliced (half or quarter if you want)

Kosher salt

Freshly ground black pepper

Goat cheese, if desired

Directions:

Make the Cranberry-Dijon Vinaigrette by placing the cranberries, shallot, Flying Olive Balsamic Vinegar(s) of Choice, and orange juice in a food processor. Let it stand for 10 minutes. (This will soften the cranberries and make it easier to chop them)

Add the Flying Olive Extra Virgin Olive Oil(s) of Choice and the Dijon mustard in the processor. Pulse until the cranberries and shallots are finely chopped. Season to taste with salt and pepper.

Gently toss together the lettuce, radicchio, and the orange and grapefruit pieces. Toss with the vinaigrette. Season with salt and pepper to taste. Serve with goat cheese, if desired.

Inspired by a recipe in Country Living

Submitted by Barb L.