Grapefruit, Mesclun and Feta Salad with Tangy Raspberry Vinaigrette
- To make the vinaigrette, combine the red wine vinegar, California Extra Virgin Olive Oil, green onions, Tabasco sauce, Red Raspberry Jam, salt and pepper, and sugar.
- To assemble salad, divide the mesclun equally among the plates. Top with 3 grapefruit sections each, crumbled Feta, and ladle the vinaigrette over each of the salads.
- Garnish with freshly ground black pepper.