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Spring Radish Salad
Ingredients
- 2 cups grapefruit juice
- 2 Tbsp chardonnay vinegar
- 1 Tbsp Dijon mustard
- 1 tsp honey
- 1 tsp soy sauce
- Kosher salt & freshly ground black pepper
- 1/2 cup olive oil
- 2 cups mixed thinly shaved radishes
- 2 cups watercress
- 1 bulb fennel, thinly shaved
- 2 avocados, cut into quarters
- 1 pink grapefruit, segmented
- 1 orange, segmented
- 1/4 serrano chile, finely diced
Instructions
- In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
- In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
- Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.