Fennel, Grapefruit & Blood Orange Salad

Recipe Created By: Kim Banick

Fennel, Grapefruit & Blood Orange Salad
with Prosciutto & Citreve Citrus Dressing

🍯 Citreve Citrus Dressing

Ingredients
    •    3 slices Citreve freeze-dried blood orange
    •    6 wedges Citreve freeze-dried grapefruit
    •    1/2 cup avocado oil
    •    1 teaspoon Dijon mustard
    •    1 teaspoon kosher salt
    •    1/4 teaspoon black pepper
    •    1 tablespoon red wine vinegar
    •    2 tablespoons honey
    •    1 large garlic clove, pressed or finely minced

Instructions
    1.    Rehydrate freeze-dried citrus in hot water for 10 minutes.
    2.    Reserve the soaking water (you’ll use it to adjust consistency).
    3.    Add rehydrated citrus + all dressing ingredients to a blender.
    4.    Blend until smooth.
    5.    Slowly add reserved water until you reach your desired consistency.

💡 Tip: Start with 1–2 tablespoons of the citrus water and adjust gradually—you want it pourable but still slightly thick.

🥬 Salad Ingredients
    •    1 large fennel bulb, thinly sliced (reserve fronds)
    •    1 large grapefruit, segmented
    •    1 blood orange, segmented
    •    1/2 cup red onion, thinly sliced
    •    1/4 cup toasted walnut pieces
    •    2–3 oz hot honey prosciutto (or regular prosciutto)
    •    1 head butter lettuce leaves

🥗 Assembly
    1.    Arrange butter lettuce leaves as the base.
    2.    Layer on:
    •    Fennel
    •    Citrus segments
    •    Red onion
    •    Walnuts
    3.    Add prosciutto in loose, rustic bundles.
    4.    Lightly drizzle with dressing.
    5.    Serve extra dressing on the side.
    6.    Garnish with:
    •    Fennel fronds
    •    A few extra freeze-dried citrus pieces