Salad with Ruby Red Vinaigrette
You can add this vinaigrette to any favorite salad. As in the one pictured above:
Mix in a tablespoon of the vinaigrette with 2 peeled sectioned and cross cut oranges and bunch of seedless halved red grapes. Mix the remaining vinaigrette in a bowl with salad greens. Plate the greens and fruit with diced ham and deviled eggs. Sprinkle crumbled goat cheese over all.
Ruby Red Vinaigrette (enough for 4 servings)
2 T Ruby Red Grapefruit Syrup2 T white wine vinegar
2 T olive oil
1/8 t salt
1/8 t ground black pepper
Place all ingredients in a screw top jar, seal and shake until incorporated.
Ruby Red Grapefruit Syrup
Yield: 12 ounces
4 Ruby Red Grapefruits (2 cups juice strained)1 cup granulated sugar
ñ Place strained juice in a non-reactive pan, heat and reduce by half leaving 1 cup.
ñ Add sugar and continue to heat and stir until all sugar is dissolved.
ñ Cool and place in a non-reactive container, chill until ready to use.