It eats like a light lunch and dresses up a holiday table just as easily.
Ingredient Spotlight. Our Grapefruit White Balsamic Vinegar is tart and faintly floral — it keeps this dressing from ever tasting heavy. Whisked with our Milanese Gremolata Infused Olive Oil, which carries lemon peel, garlic, and parsley in every drop, you get a vinaigrette that tastes like it took far more effort than it did.
Ingredients
7 oz baby mixed greens
1 lb baby carrots
1 pint grape tomatoes
2 red onions, cut into 12 wedges
¼ cup Coratina Medium EVOO, for roasting
1 large grapefruit, peeled and segmented
2 oz artisanal cheese, shaved
½ cup walnuts, toasted (optional)
Sea salt
Vinaigrette: ¾ cup Milanese Gremolata Infused Olive Oil · ¼ cup Grapefruit White Balsamic Vinegar · ⅛–¼ tsp sea salt
Instructions
Heat oven to 425°F. Spread the carrots, tomatoes, and onion wedges on a sheet pan, toss with the Coratina Medium EVOO and a little salt, and roast 20 minutes until tender and caramelized. Cool slightly and separate the onion layers.
Whisk the Gremolata oil, Grapefruit balsamic, and salt into a smooth vinaigrette.
Toss the greens, roasted vegetables, walnuts, and grapefruit segments with just enough dressing to coat.
Pile onto a platter, shower with shaved cheese, and finish with a last drizzle of the vinaigrette right before serving.
Chef's Notes
Segment the grapefruit over a bowl and add a spoonful of its juice to the dressing for extra brightness.
Roast the vegetables ahead and serve them at room temperature — never fridge-cold.
Make It Yours
Swap the walnuts for a handful of our Everything Nut Crumbs for a savory, seedy crunch.
Allergens: contains tree nuts and dairy.
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