Winter Citrus Salad  (from PICAchef in France – A Pop-up Dinner)
Serves 4

Ingredients
‍
1 head frissée washed, dried and picked over
1 radicchio washed, dried and torn into bite size pieces 
2 Belgium endive washed, dried and sliced into bite size pieces
1 fennel bulb thinly shaved on a mandoline
1 Texas ruby red grapefruit segmented 
1 blood orange segmented 
2 clementines segmented*
3.5 oz (100g) castelvetrano olives pitted and sliced lengthwise
1 small bunch Italian flat leaf parsley, washed and stemmed

Citrus Vignarette 
‍
2/3 cup (150ml) extra virgin olive oil 
1 tbsp Dijon mustard
4 tsp citrus juices 
cracked coriander seeds
salt and pepper 

Method for Vignarette
‍

• Take a medium bowl, add the Dijon, citrus juices  
• In a medium bowl, combine Dijon mustard and citrus juices
• Slowly drizzle olive oil into Dijon and citrus mixture to form an emulsion
• Season with salt, freshly ground pepper and cracked coriander see to taste
• Set aside and prepare salad
  ‍

Method for Salad
‍

• Place frissée, radicchio, endive and shaved fennel into a large, chilled mixing bowl
• On a chilled serving plate, place lightly dressed leaves then arrange citrus segments, olives and flat leaf parsley on top to present all the ingredients nicely
• Drizzle a little more dressing over and serve