This is a bright salad that showcases fresh ingredients.
- Head of frisee
- Fennel fronds
- Lemon vinaigrette
- Chef's knife or serrated knife
- Cutting board
- Paring knife
PREP TIME: 20 MINUTES | ASSEMBLE & COOK TIME: 20 MINUTES
STEP 1: Supreme your grapefruit into segments. Using chef's knife, peel the grapefruit skin, removing all of the bitter white pith. Use a small paring knife to slice along the inside of the membranes of the grapefruit, lifting each supreme out with the paring knife. Each supreme will require two cuts: one to cut the membrane, and one to remove supreme. If this seems too difficult, just peel and segment your grapefruit by hand like you would an orange.
STEP 2: Using chef's knife, quarter pear. Remove stem and seeds. Thinly slice pear into thin wedges.
STEP 3: Place the frisee into large bowl or onto a serving platter. Garnish with grapefruit supremes, pears, torn pieces of burrata, fennel fronds, lemon vinaigrette, honey, salt and pepper. Take a picture of your salad for posting and enjoy!
Vernaccia de San Gimignano - From the hill town of San Gimignano in Tuscany this wine is considered one of Italy's finest white wines and the first Italian wine to receive the DOC status. It was being made before the Renaissance and was written about in Dante's Divine Comedy.
What are your favorite winter time activities?