We created this tonight--will serve with an arrugula/avacado/grapefruit salad-
1/2 C fresh ruby red grapefruit juice, reduced by half over med heat.
1/2 t fennel seeds, ground into powder
1 small shallot, finely minced.
1 T champagne vinegar
3/4 C grapeseed oil
pinch of salt (to taste)
Whisk all ingredients together-serve over salad or fish.
Try it--
1/2 C fresh ruby red grapefruit juice, reduced by half over med heat.
1/2 t fennel seeds, ground into powder
1 small shallot, finely minced.
1 T champagne vinegar
3/4 C grapeseed oil
pinch of salt (to taste)
Whisk all ingredients together-serve over salad or fish.
Try it--
"He who sups with the devil should have a. long spoon".