From: Executive chef Nash Cognetti, Tra Vigne, St. Helena, CA. Yield: 12 servings. 8 oz. citronette (recipe follows) sherried rock shrimp (recipe follows) 24 blood orange segement 4 cups arugula 6 large fresh Hass Avocados, peeled, seeded, cut in half* Citronette (yields 4 cups): 5 meyer lemons, zest and juice 1 ruby grapfruit, zest and juice 2 oz. shallot, minced 2 Tbsp. Dijon mustard ¼ tsp. saffron, bloomed in ¼ cup hot water as needed, salt 20 oz. olive oil Sherried Rock ...
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