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Course 1: Fennel, Apple, and Grapefruit Salad

fennel-salad-olive-press
This course was inspired by a recent visit to San Francisco’s SPQR restaurant.
I chose the Olive Press Mission extra virgin olive oil (medium fruit) because it lends
a substantial olive flavor without overpowering the delicate fennel; and the apple undertone in the oil marries nicely with the apple slices in the salad.

Post 2 in a series of 5. Click here to see the premise of the 4-course
evoo-inspired meal. Plate: Paula West Pottery

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Mar. 01 2010 | Comments Off on Course 1: Fennel, Apple, and Grapefruit Salad
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