Grapefruit Orange Fennel Seed Vinaigrette
Ingredients Yield: 400ml (1 3/4c)- 60ml (1/4c) Apple Cider Vinegar
- 180ml (3/4c) Canola Oil
- 1 Grapefruit, juiced and zested
- 1 Orange, zest and cut into supremes
- 1g (1tsp) Fennel Seed
- 20g (1Tbsp) Honey
Instructions
- To cut supremes, take a paring knife and cut the top and the bottom of the orange so there is a flat workable surface. Take knife and cut the rest of the rind away. Locate a segment and go down one side of the membrane with the knife. Do the same on the other side and the segment should drop out. Repeat until whole orange is done.
- Toast fennel seeds on medium-high heat until aromatic and crackling. Crush in a mortar and pestle r some sort of spice grinder.
- Blend vinegar, grapefruit juice, orange supremes, fennel seed and honey in a container. (For this one it is best to use a blender or immersion blender).
- While mixing gradually add oil, adding faster once it starts to form an emulsion.
- Season to taste and serve with mixed greens.
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