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Orange and Grapefruit Salad

 

This is great as a salad, dessert, or snack. I’ve provided a couple of ideas for Flying Olive Vinegars and Oils, but experiment. Spicy? Savory? Citrusy? What you like is the best combination! Barb L.

Yield: 6-8 Servings , depending on the size of your fruit

Ingredients:

2 oranges (the oranges I used were gigantic)

2 pink grapefruit

1 Tbsp Flying Olive Grapefruit or Cranberry Pear Balsamic Vinegar

1 Tbsp Flying Blood Orange, Lemon, or Lime Extra Virgin Olive Oil

Sea Salt (I really love to use Salts-of-the-Earth’s Hawaiian Sweet and Salty Sea Salt*), to taste

Pepper, to taste

About 1 Tbsp fresh parsley, basil, or mint

Directions:

Prepare the citrus fruit by cutting off the top and bottom of each fruit. Stand the fruit up on one of the ends. Place the fruit on a cutting board, and carefully slice off the peels along each side by slicing just under the bitter white pith. Then, slice the fruit into round pieces and alternate them on a platter or plate. Whisk together the Flying Olive Balsamic Vinegar and Flying Olive EVOO of choice. Add a pinch of salt and pepper to taste.  Drizzle over the fruit. Finish by sprinkling on the herbs. Serve.

Submitted by Barb L.

* Available at the Eastgate Store