Ingredients

The following ingredients have 4 Servings
  • 8 eggs (hard boiled, peeled and quartered)
  • 2 C endive lettuce (chopped)
  • 2 C romaine hearts (chopped)
  • 1 grapefruit (peeled and sliced thin)
  • 1 minneloa tangerine (peeled and sliced thin)
  • 1 C baby heirloom tomatoes (diced)
  • 1 C red onion (sliced thin)
  • 1 handfull green beans (blanched)
  • 2-3 oz chèvre cheese
  • Salt and pepper to taste
  • 1/3 C minneloa tangerine juice
  • 1/4 C olive oil
  • 2 Tbsp red onion (minced)
  • 2 tsp granulated sugar
  • 1/4 tsp kosher salt
  • ground pepper to taste

Instruction

  • Prepare 8 hard boiled eggs. Allow them to cool, then peel and slice them into quarters.
  • Chop endive lettuce and romaine hearts.
  • Slice peel off of grapefruit and tangerine. Slice very thin (using a mandolin would be best).
  • Chop baby heirloom tomatoes.
  • Slice red onion.
  • Fill a medium sized pot with water and bring it to a rolling boil. Toss in green beans and blanch for a few minutes until the green beans turn a brighter shade of green and are slightly tender. Drain water and set aside to cool.
  • Emulsify together all dressing ingredients and set in refrigerator untiil ready to serve.
  • Add lettuce to a bowl and mix greens together. Top with eggs, sliced citrus fruits, baby heriloom tomatoes, red onions, green beans and dollops of soft chevre cheese. Season with salt and pepper. Drizzle with dressing and serve immediately! Enjoy!