Frisée Salad with Florida Grapefruit - Truffle Vinaigrette
8 bunches frisée, washed and dried
4 king oyster mushrooms, sliced thin
1 julienne yellow pepper
1/2 cup sliced shallot
2 Florida grapefruits segments
Candied Citrus Zest
Zest of one Florida grapefruit and one orange
1 cup of water
1 cup of sugar
1 cup of 100% Florida grapefruit juice, reduce by 1/3
2 tbsp rice wine vinegar
1/2 cup grapeseed oil
In a warm pan, caramelize shallots in oil. Add mushrooms to pan.
Candied Citrus Zest:
In boiling water, very lightly salted, place zest in, removing after 15-30 seconds. Allow to cool.
In another sauce pan, take equal parts sugar and water, and simmer for 5-7 minutes (making a simple syrup), or until consistency coats the back of a spoon. Allow to cool slightly. Coat blanched citrus zest in syrup, then dust with sugar and set aside.
Combine all the ingredients and whisk well.
Arrange grilled oysters and grapefruit segments on the plate. Take frisée, peppers, shallots and 2 tbsp of dressing and toss lightly.
Place in middle of plate and garnish with citrus zest.
Serving Size: Serves 4