The salad was a combination of Moto blood oranges with endive, fennel and mint. This was dressed with a blood orange vinaigrette.
Charlestown Culinary's Recipe for Blood Orange Vinaigrette:
Juice from one blood orange
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon fresh ground coriander
Fresh ground pepper
Mix well and serve with salad.
With this course, we enjoyed a pinot noir paired by the 'Zumba Yogi'. The Pedroncelli Pinot Noir, from California's Russian River Valley was velvety and bright, with hints of berry.