All Year
1 hour
Serves 4
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Mixed Baby Greens with Tarragon Grapefruit Vinaigrette

Mixed Baby Greens & Roasted Vegetables with Tarragon Grapefruit Vinaigrette


  • 3/4 c Tarragon Olive Oil
  • 1/4 c Grapefruit White Balsamic
  • French Garden Sea Salt
  • 7 oz baby mixed greens
  • 1 large grapefruit, peeled and segmented.
  • 1 lb bag baby carrots
  • 1 pint grape tomatoes
  • 2 red onions, sliced into 12 wedges
  • 1/4 c a mild SOOC extra virgin olive oil
  • 2 oz artisanal Cheese


  • 1. Make dressing by whisking olive oil, balsamic and sea salt together. Set aside.
  • 2. Preheat oven to 425˚. Place carrots, tomatoes and onion wedges on a baking sheet. Coat with olive oil and sprinkle with sea salt. Roast until tender and caramelized, about 20 minutes. Cool slightly. Separate onion wedges.
  • 3. Toss roasted vegetables with mixed greens and grapefruit. Lightly dress. Plate and top with shavings of artisanal cheese.

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Recipe Products

  • French Garden Sea Salt

    French Garden Sea Salt


  • Grapefruit White Balsamic Vinegar

    Grapefruit White Balsamic Vinegar

    Pick A Size - 200 mL or 375 mL:

  • Tarragon Ultra Premium Olive Oil

    Tarragon Ultra Premium Olive Oil

    Pick A Size - 200 mL or 375 mL: