Easter Salad

Easter Salad



  • 1 heads of frisee
  • 2 grape fruit
  • 2 pears
  • 2 burrata
  • 1 oz. fennel fronds
  • 1 oz. honey
  • 1 oz. lemon vinaigrette 


  • Cutting board
  • Chef's knife or serrated knife
  • Pairing knife

PREP (10 minutes)

  • Supreme your grapefruit into segments. Using a knife, peel the grapefruit skin, removing all of the bitter white pith,. Use a small pairing knife to slice along the inside of the membranes of the grapefruit to release the segments. Use this technique around the entire grapefruit lifting each supreme out with pairing knife. Each supreme will require two cuts. One to cut the membrane and one to remove orange.
  • Using chef's knif, quarter pear. Remove stem and seeds. Thinly slice into wedges.
  • Place the frisee into large bowl or onto a serving platter. Garnish with grapefruit supremes, pears, torn pieces of burrata, fennel fraws, lemon vinaigrette, honey and salt and pepper.
  • Enjoy your salad!

    Conversation questions:

    What is your favorite spring time  memory?