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

Vinaigrette

1 cup of 100% Florida grapefruit juice, reduce by 1/3

2 tbsp rice wine vinegar

2tbsp honey 

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.

Vinaigrette:

Combine all the ingredients and whisk well.  

Plating:

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