Shaved Fall Vegetable Salad With Freshly Squeezed Grapefruit Tarragon Vinaigrette - O'Connell Family

Ingredients

• 3 carrots trimmed and washed- heirloom or standard orange
• 1 Fuyu persimmon sliced in 1/2”thick wedges
• 3 small beets of assorted colors; leaves removed and washed
• 1 head radicchio
• 1 box prewashed mix of baby arugulas and assorted greens
• 4 large radishes trimmed, washed
• ½ cup pomegranate seeds (arils)- purchase seeds or deseed 1 pomegranate
• 3 roughly chopped green scallions
• 3 tangerines, peeled and sliced into ¼ “thick rounds
• ½ cup pine nuts
• 15 Herb Marinated Feta Cheese Cubes -see recipe
• ½ cup Grapefruit Tarragon Vinaigrette-see recipe
• ½ tsp. GC Napa Valley Chardonnay Finishing Sea Salt
• ½ tsp. GC Napa Valley Lemon Tellicherry Pepper