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Element 79 Vineyards

Spring Citrus Salad

Shaved Fennel, Persian Cucumber Ribbons, Watercress, Fried Chickpeas, Citrus Dressing

A Word From Chef Brian

This salad is meant to be a quick, flavorful, and easy dish. These spring ingredients are perfect together paired with our newest release 2023 Abby's Rose. At this time of the year, you will have many choices for citrus, so have fun and pick your favorites!

Wine Note From Chef Brian

Those of you that joined us for our February Dine in the Vines were treated to this composition salad that stole the show with our 2020 Estate Viognier!

Bringing together the annis note from the fennel and the fresh squeezed juice of the segmented citrus dressing was sublime with our Estate Viognier. Today I recreated this bright and delicious salad and paired it with our new unreleased 2023 Abby's Rosè and it was another magical paring.

Due to the very limited quantities of 2023 Abby's Rose, we are limiting each order to 6 bottles in order to give everyone a chance to try this amazing wine.

Ingredients - Serves 4

For the vinaigrette:

¼ cup white balsamic vinegar

½ cup EVOO

¼ cup juice from citrus

Salt and pepper to taste

For the salad:

1 large fennel shaved (save the frons for garnish)

2 Persian cucumbers cut into ribbons

1 bunch watercress cleaned, and large stems removed

1 large ruby red grapefruit segmented

2 Navel oranges segmented

1 Meyer lemon segmented

1 cup Channa Dal (Fried chickpeas) found in any Indian grocery store or online


Whisk together the vinaigrette ingredients and season with salt and pepper to taste.

In a large mixing bowl combine the fennel, watercress, and cucumber with the vinaigrette. Toss well and season again with salt and pepper to taste.


Distribute evenly among 4 large plates.

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