Quince Restaurant Recipe

Watercress salad grapefruit vinaigrette

• 4 bunches hydroponic watercress washed and trimmed
• 2 hearts of celery leaves picked
• 2 ea ruby red grapefruit segmented (save juice)
• 10 ea mint leaves torn 5 oz. Blended oil
• 1/2 loaf ciabatta bread medium dice
• Salt and pepper

Procedure:

Croutons: coat croutons with olive oil salt and pepper. Bake in the toaster oven at 350 degrees until golden brown and crispy. Do this first so you can prepare the rest of your ingredients and so they will have time to cool.

Vinaigrette: when you are segmenting the grapefruits do it over a bowl so that the juice will be saved. Squeeze the grapefruit "carcass" into the bowl as to not waste any of the juice. Add oil and season to taste.

Combine the watercress, celery, mint, croutons and grapefruit segments in a bowl. Season with salt and pepper. Toss with vinaigrette.