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  • All Year
  • 1 hour
  • Serves 4

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Recipe Products

French Garden Sea Salt

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Grapefruit White Balsamic Vinegar

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Milanese Gremolata Olive Oil

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Grapefruit Balsamic & Milanese Gremolata Olive Oil

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Mixed Baby Greens with Gremolata Grapefruit Vinaigrette

Mixed Baby Greens & Roasted Vegetables with Gremolata Grapefruit Vinaigrette

Ingredients

  • ¾ C SOOC Milanese Gremolata Olive Oil
  • ¼ C SOOC Grapefruit White Balsamic Vinegar
  • ⅛ - ¼ t SOOC 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
  • ¼ C a mild SOOC Varietal (Extra Virgin Olive Oil)
  • 2 oz artisanal Cheese
  • ½ C walnuts, chopped or pieces (optional)

Directions

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

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Mixed Baby Greens with Gremolata Grapefruit Vinaigrette

  • All Year
  • 1 hour
  • Serves 4

Mixed Baby Greens & Roasted Vegetables with Gremolata Grapefruit Vinaigrette

Ingredients

  • ¾ C SOOC Milanese Gremolata Olive Oil
  • ¼ C SOOC Grapefruit White Balsamic Vinegar
  • ⅛ - ¼ t SOOC 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
  • ¼ C a mild SOOC Varietal (Extra Virgin Olive Oil)
  • 2 oz artisanal Cheese
  • ½ C walnuts, chopped or pieces (optional)

Directions

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