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PREP TIME |
TOTAL TIME 10 mins |
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COOK TIME 0 mins |
SERVINGS Serves 4 |
INGREDIENTS
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For The Wild Blueberry Vinaigrette:
- 2 cups Josh Pond frozen wild organic blueberries, thawed
- 2 tablespoons chardonnay vinegar
- 1/2 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
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For The Spring Salad:
- 2 cups thinly shaved radishes
- 2 cups mixed spring greens
- 1 bulb fennel, thinly shaved
- 2 avocados, cut into quarters
- 1 pink grapefruit, segmented
- 1 orange, segmented
- salt and freshly ground black pepper
INSTRUCTIONS
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For the dressing: Add all the ingredients together in a small blender, and mix until emulsified.
- For the salad: Combine the radishes with the greens and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit, and orange on top. Drizzle with dressing and season with salt and pepper. Enjoy!
