Posts tagged #food & wine

Fennel-and-Citrus Salad with Mint

I like to add fresh, halved cherries. This is a delicious companion to blue cheese. Enjoy!

2 red grapefruits
2 navel oranges
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon fresh lemon juice
2 fennel bulbs – halved, cored, and thinly sliced on a mandolin
2 tablespoons of chopped fronds reserved
2 tablespoons small mint leaves
1/2 teaspoon ground coriander


  1. Using a sharp knife, cut the skin and white pith from the grapefruits and oranges. Working over a bowl, cut between the membranes to release the sections into the bowl. Squeeze the membranes to extract the juice.
  2. In a small bowl, stir the olive oil with the honey and lemon juice. Add 3 tablespoons of the citrus juice and season with salt. Reserve the remaining juice for another use. 
  3. In a shallow serving bowl, toss the fennel and citrus sections with the dressing. Garnish with the chopped fennel fronds, mint leaves, and ground coriander, and serve right away.  
Posted on August 25, 2015 .

Pickled Grapes & Walnuts

1 cup seedless red grapes, halved
1 tablespoon white balsamic vinegar (I used Alta Cucina's White Balsamic Reduction)
1/2 cup walnuts
2 tablespoons sugar (I used Turbinado Sugar)


  1. Preheat the oven to 350°F.
  2. In a bowl, toss the grapes and vinegar. Let stand for 15 minutes.
  3. Meanwhile, put the walnuts in a pie plate and bake for about 6 minutes, until lightly browned. Let cool, then coarsely chop. 
  4. Drain the vinegar from the grapes into a small saucepan. Add the sugar and cook over moderate heat until syrupy for about 2 minutes. Pour the syrup over the grapes, toss, and let cool. Fold in the chopped walnuts just before serving. 
Posted on August 25, 2015 .