Triple Citrus Dressing
Chef’s Triple Citrus Salad Dressing is a staple here at the winery, so we thought we would share it with you. It is especially great this time of year because grapefruit is so fresh and readily available. Many wine people will tell you that it can be hard to pair wine with salads because of the acidity which is often derived from vinegar. Vinegar, after all, is just turned wine. The solution you ask? Make your vinaigrettes sans vinegar! Citrus juice is the perfect solution.
This dressing is great on salad obviously, but don’t overlook how delicious it could be with fresh seafood. Side note, we just released our 2015 Sauvignon Blanc which is crisp and bright and will tie in perfectly with the grapefruit in the dressing. Enjoy!
Triple Citrus Salad Dressing:
2 tbsp honey
1 tbsp water
1 tbsp dijon mustard
3/4 cup vegetable oil
Using a microplane, remove zest from all the fruit without going into the white. Set aside. Halve each of the fruits and juice all of them. In a food processor, or using an immersion blender, add the dijon and honey with water. Once running, add the fruit juice and zest. Slowly begin adding vegetable oil. This step must be stressed as if you add the oil too quickly the dressing will separate. Once the dressing is emulsified adjust for seasoning.