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Appetizer,
Seafood | tagged
Citrus Fruit,
Ohio Honey,
Wine + Cheese |
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Recipe adapted from: Tapeña Wines
originally served at the Inaugural Dinner, 2009
(serves 4 to 6 people)
1 large head of romaine lettuce, chopped
2 sliced avocados
2 pink or red grapefruits, sectioned
1/3 cup pre-made Poppyseed Dressing (Marzetti makes a great one!)
Dress lettuce. Top with avocado and grapefruit sections. Serve.
4 large beets
5 tangerines or clementines (sectioned)
1 small red onion (finely chopped)
1 bunch mint (chopped)
1 cup crumbled MacKenzie Creamery Chevre
2 TB. olive oil
Add the beets to a large pot of boiling water: simmer until tender, about 40 min. Let cool. Peel and cut into 1/2 inch cubes. Add the tangerine segments, onions, mint and 2 TB. olive oil. Top with goat cheese.