Last year I began a new love for something that I’d generally avoided… fruit. I know it sounds weird and I really don’t have a reason why I did. I found though that fruit & wine are a wonderful pair, I’m sure your thinking well duh, right about now seeing as its a derivative of one. But truly, one of the finest things in life is a well orchestrated fruit salad with a nice bottle of Moscato. (and truth be told I don’t even generally ever like white wine.)
I’ve recently been finding myself enjoying fully developing the flavors in foods, as well as finding new and unique pairings of wine to accompany them. One of these obsessions has become perfecting vinaigrettes. It would seem finding the perfect vinaigrette would be some what of a challenge, when really the possibilities are endless. Here is one that I came up with that turned out to be quite a hit for Sunday brunch.
the salad = baby spinach, chopped romaine, beefsteak tomato, white onion, ruby red grapefruit sections, feta cheese
1/4 c. finely chopped white onion
2 T finely chopped garlic
2 T Honey Dijon mustard
1/4 c champagne vinegar
1/4 t sea salt
3 T Dark Agave Nectar
1/2 t fresh ground black pepper
1 large ruby red grapefruit
In a small bow whisk together onion, garlic, mustard, vinegar, salt and pepper. Then juice the contents of the grapefruit into the mixture. After the following is thoroughly whisked slowly pour in olive oil while continuing to whisk causing the dressing to emulsify. You can easily gauge whether the vinaigrette has emulsified by taking a leaf from the salad prepared and dipping it in the dressing, if it evenly coats the leaf as pictured below your dressing is complete.
