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Products used: French Garden Sea Salt, Grapefruit Balsamic Vinegar, Milanese Gremolata Olive Oil,
¾ cup SOOC Milanese Gremolata Olive Oil
¼ cup SOOC Grapefruit White Balsamic Vinegar
⅛ - ¼ tsp 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 cup Mild SOOC Varietal (Extra Virgin Olive Oil)
2 oz artisanal Cheese
½ cup Walnuts, chopped or pieces (optional)
Make dressing by whisking Milanese Gremolata Olive Oil, Grapefruit Balsamic, and French Garden Sea Salt together. Set aside.
Preheat oven to 425°F. Place carrots, tomatoes, and onion wedges on a baking sheet. Coat with Varietal Extra Virgin Olive Oil and sprinkle with French Garden Sea Salt. Roast until tender and caramelized, about 20 minutes. Cool slightly. Separate onion wedges.
Toss roasted vegetables with mixed greens, walnuts (optional), and grapefruit. Lightly dress. Plate and top with shavings of artisanal cheese.
