Round Pond Citrus Syrups

After just coming back from a trip to Napa Valley and visiting the Round Pond Olive farm, I had to bring back some of everything they make.

Here is a recipe using the fabulous blood orange syrup (leftover from their blood orange olive oil making)



For the salad:
2 bunches watercress, washed & dried (you can also use arugula or a baby spring mix)
2 blood oranges, segmented, reserve juice (you can also use good organic oranges)
1 grapefruit, segmented, reserve juice
½ medium red onion, thinly sliced (try shallots)
` Parmesan cheese

For the vinaigrette:
2 Tbsp white wine vinegar
1 tsp balsamic vinegar
1 tsp blood orange juice  or use the organic orange juice)
1 tsp Round Pond Blood Orange Citrus Syrup
1 tsp grapefruit juice
1 small shallot, minced
6 Tbsp Round Pond Blood Orange Olive Oil
1/8 tsp salt
French baguette

Serves: 4

In small bowl, whisk all ingredients except olive oil. Slowly whisk in Round Pond Blood Orange Olive Oil. 

Toss together blood orange & grapefruit segments with red onion. Drizzle some of the vinaigrette over & toss to coat. Then toss watercress with some of the vinaigrette. Divide watercress on 4 plates. Place equal amounts of orange/grapefruit mix on top of watercress. Shave Parmesan cheese over top. Serve with French baguette & extra olive oil for dipping.

Recipe by chef Jeffrey Bernys, Napa Valley—Christine added the changes in parentheses


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