This elevated fruit salad is perfect for all your summer gatherings. Sweet and tangy ruby grapefruit gets paired with Buf’s deliciously creamy Ovoline and a zippy grapefruit vinaigrette. The Ovoline slices and grapefruit balance each other out while a touch of mint and chili crisp add a pop of flavor and spice. Serving: 2 large portion or 4 small portions
Ingredients
For Grapefruit Vinaigrette:
· 2 tablespoons extra virgin olive oil
· 1 teaspoon balsamic vinegar
· 1 teaspoon grapefruit zest
· Pinch of salt
· A few rounds of freshly ground pepper
To assemble:
· 1 large ruby grapefruit
· 1 container of Būf Ovoline Mozzarella
· 1 tablespoons your favorite chili crisp
· Fresh mint leaves
· Grapefruit Vinaigrette
· Edible flowers, optional
· Flaky salt
Instructions
1. Combine all of the vinaigrette dressing ingredients into a bowl and whisk until fully combined. 2. Supreme the grapefruit: Wash the grapefruit and slice the top and bottom off. Curve your knife along the shape of the fruit to remove the rind and pith. If there is any extra pith, gently slice it off with your knife. Using a small sharp knife, slice along the membranes of the citrus fruit. Once you slice the citrus fruit you should be able to remove it. Place the grapefruit supremes in a bowl and set aside. 3. Slice the Ovoline into half-moon slices. 4. Arrange the grapefruit segments and Ovoline slices in a layered pattern on your desired serving dish. 5. Re-whisk the dressing and drizzle it over the Ovoline and grapefruit. 6. Dot the salad with your favorite chili crisp and garnish with edible flowers, mint and a touch of flaky salt. Enjoy!
This elevated fruit salad is perfect for all your summer gatherings. Sweet and tangy ruby grapefruit gets paired with Buf’s deliciously creamy Ovoline and a zippy grapefruit vinaigrette. The Ovoline slices and grapefruit balance each other out while a touch of mint and chili crisp add a pop of flavor and spice. Serving: 2 large portion or 4 small portions
Ingredients
For Grapefruit Vinaigrette:
· 2 tablespoons extra virgin olive oil
· 1 teaspoon balsamic vinegar
· 1 teaspoon grapefruit zest
· Pinch of salt
· A few rounds of freshly ground pepper
To assemble:
· 1 large ruby grapefruit
· 1 container of Būf Ovoline Mozzarella
· 1 tablespoons your favorite chili crisp
· Fresh mint leaves
· Grapefruit Vinaigrette
· Edible flowers, optional
· Flaky salt
Instructions
1. Combine all of the vinaigrette dressing ingredients into a bowl and whisk until fully combined. 2. Supreme the grapefruit: Wash the grapefruit and slice the top and bottom off. Curve your knife along the shape of the fruit to remove the rind and pith. If there is any extra pith, gently slice it off with your knife. Using a small sharp knife, slice along the membranes of the citrus fruit. Once you slice the citrus fruit you should be able to remove it. Place the grapefruit supremes in a bowl and set aside. 3. Slice the Ovoline into half-moon slices. 4. Arrange the grapefruit segments and Ovoline slices in a layered pattern on your desired serving dish. 5. Re-whisk the dressing and drizzle it over the Ovoline and grapefruit. 6. Dot the salad with your favorite chili crisp and garnish with edible flowers, mint and a touch of flaky salt. Enjoy!
This elevated fruit salad is perfect for all your summer gatherings. Sweet and tangy ruby grapefruit gets paired with Buf’s deliciously creamy Ovoline and a zippy grapefruit vinaigrette. The Ovoline slices and grapefruit balance each other out while a touch of mint and chili crisp add a pop of flavor and spice. Serving: 2 large portion or 4 small portions
Ingredients
For Grapefruit Vinaigrette:
· 2 tablespoons extra virgin olive oil
· 1 teaspoon balsamic vinegar
· 1 teaspoon grapefruit zest
· Pinch of salt
· A few rounds of freshly ground pepper
To assemble:
· 1 large ruby grapefruit
· 1 container of Būf Ovoline Mozzarella
· 1 tablespoons your favorite chili crisp
· Fresh mint leaves
· Grapefruit Vinaigrette
· Edible flowers, optional
· Flaky salt
Instructions
1. Combine all of the vinaigrette dressing ingredients into a bowl and whisk until fully combined. 2. Supreme the grapefruit: Wash the grapefruit and slice the top and bottom off. Curve your knife along the shape of the fruit to remove the rind and pith. If there is any extra pith, gently slice it off with your knife. Using a small sharp knife, slice along the membranes of the citrus fruit. Once you slice the citrus fruit you should be able to remove it. Place the grapefruit supremes in a bowl and set aside. 3. Slice the Ovoline into half-moon slices. 4. Arrange the grapefruit segments and Ovoline slices in a layered pattern on your desired serving dish. 5. Re-whisk the dressing and drizzle it over the Ovoline and grapefruit. 6. Dot the salad with your favorite chili crisp and garnish with edible flowers, mint and a touch of flaky salt. Enjoy!
This elevated fruit salad is perfect for all your summer gatherings. Sweet and tangy ruby grapefruit gets paired with Buf’s deliciously creamy Ovoline and a zippy grapefruit vinaigrette. The Ovoline slices and grapefruit balance each other out while a touch of mint and chili crisp add a pop of flavor and spice. Serving: 2 large portion or 4 small portions
Ingredients
For Grapefruit Vinaigrette:
· 2 tablespoons extra virgin olive oil
· 1 teaspoon balsamic vinegar
· 1 teaspoon grapefruit zest
· Pinch of salt
· A few rounds of freshly ground pepper
To assemble:
· 1 large ruby grapefruit
· 1 container of Būf Ovoline Mozzarella
· 1 tablespoons your favorite chili crisp
· Fresh mint leaves
· Grapefruit Vinaigrette
· Edible flowers, optional
· Flaky salt
Instructions
1. Combine all of the vinaigrette dressing ingredients into a bowl and whisk until fully combined. 2. Supreme the grapefruit: Wash the grapefruit and slice the top and bottom off. Curve your knife along the shape of the fruit to remove the rind and pith. If there is any extra pith, gently slice it off with your knife. Using a small sharp knife, slice along the membranes of the citrus fruit. Once you slice the citrus fruit you should be able to remove it. Place the grapefruit supremes in a bowl and set aside. 3. Slice the Ovoline into half-moon slices. 4. Arrange the grapefruit segments and Ovoline slices in a layered pattern on your desired serving dish. 5. Re-whisk the dressing and drizzle it over the Ovoline and grapefruit. 6. Dot the salad with your favorite chili crisp and garnish with edible flowers, mint and a touch of flaky salt. Enjoy!
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