Courtesy Kristina Scrivani, Stone Creek Kitchen, Monterey
Walnuts
Olive oil
Cracked pepper
Sea salt
Vanilla sugar
¼ cup orange flower water
½ cup freshly squeezed grapefruit juice
Zest of one orange and one grapefruit
1 teaspoon French-style mustard
1 small garlic clove, peeled and finely grated
High-quality, condiment-style olive oil
Butter lettuce
Shallots, peeled and thinly sliced
Pomegranate seeds
Grapefruit segments
Orange segments
Good amber honey
Fresh mint leaves, minced
Sheep’s milk cheese, crumbled
Toast walnuts by tossing with a small amount of olive oil, cracked pepper, sea salt and vanilla sugar. Place nuts on a baking sheet lined with parchment paper and bake in a 375° F oven until nice and toasty.
Make dressing by whisking together orange flower water, grapefruit juice, zest, mustard and garlic. When totally combined, start to add the olive oil in a fine drizzle, whisking the entire time. Continue to add and whisk until desired texture and flavor are reached. Season with sea salt.
Arrange lettuce leaves, shallot slices and citrus segments on a platter. Bathe in a small amount of dressing and add cheese and toasted walnuts. Drizzle with honey and sprinkle with mint. Finish with dressing and scattering of pomegranate seeds.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
