| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Coxon’s kit, Coxon1 |
4 |
servings |
INGREDIENTS
| 100 |
g |
Green grapes; halved and pips |
|
|
; removed |
| 1 |
|
Cox's apple; cored |
| 1/2 |
|
Lemon; juice of |
| 2 |
|
Blood orange segments |
| 2 |
|
Avocados; ripe |
| 1 |
ts |
Mint; chopped |
|
|
Acidulated water |
| 3 |
tb |
White wine vinegar |
| 6 |
tb |
Olive oil |
| 4 |
tb |
Double cream |
| 2 |
tb |
Chopped mint; shredded fine |
| 2 |
ts |
Caster sugar |
|
|
Salt |
| 1 |
|
Sprigs mint |
INSTRUCTIONS
VINAIGRETTE DRESSING
DECORATION
Core and dice the apple into a bowl containing a little acidulated
water. Remove and place into a clean bowl. Slice the avocado and
proceed as with the apple.
Add the grapes to the apple, the chopped mint and the orange juice,
fold in carefully.
For the dressing place the salt and caster sugar in a bowl and mix
with half the wine vinegar until the sugar has dissolved.
Whisk in a little olive oil, followed by the rest of the vinegar,
finally whisk in the remaining olive oil.
Whisk in the mint and double cream.
Place the avocado and fruit into a glass and pour over the dressing.
Garnish with a sprig of mint and serve immediately.
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