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Fennel, Grapefruit with Earl Grey Lavender Vinaigrette

Wendy Last TeaChef Level 1

This is a delicious, colorful and healthy salad!

15 m 2


  • 1 brewed cup of Adagio Earl Grey Lavender tea
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons White Wine Vinegar
  • 1 Teaspoon organic sugar
  • 1/8 Teaspoon granulated garlic
  • Salt and fresh ground black pepper to taste
  • 1 Fennel bulb halved and sliced thin reserve fronds for garnish
  • 1 Grapefruit peeled and segmented with knife to remove all membrane
  • 1/8 Cup crushed and toasted hazelnuts


Brew tea according to directions. Put 2 Tablespoons of tea in a liquid measuring cup. Enjoy the remainder of tea. Add oil, vinegar, sugar and seasoning to the measuring cup and whisk together dressing.

Place grapefruit segments around the perimeter of 2 salad plates. Divide fennel and fill center of each plate. Add dressing and top with hazelnuts and fronds of fennel. Enjoy!

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