From: Chef Scott Samuel, CIA Greystone, St. Helena, CA. Yield: 8 servings. Grape Vinaigrette: 8 oz. green grapes ½ vanilla bean, split 2 Tbsp. white balsamic vinegar 1 Tbsp. honey 2 tsp. lime juice ¼ cup olive oil ¼ tsp. cayenne 1 tsp. kosher salt Salad: 1 cup green grapes, halved 1 cup red grapes, halved 1 fennel bulb, cored and shaved thin, fronds reserved ½ cup almonds, sliced and toasted 2 oranges, cut into supremes 2 tsp. chives, minced For grape vinaigrette: Place ...
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