Ingredients for 10 portions
|0.06||LIT||Ruby port wine|
|0.565||KG||Romaine, chiffonade or bite-sized pieces|
|0.45||KG||White and pink grape sections|
- Combine the arrowroot with the port to form a slurry. Bring the stock to a boil in a small saucepan. Add the slurry and stir until the stock has thickened, about 2 minutes. Remove from the heat; stir in the vinegar and grapefruit juice. Cool completely before slowly whisking in the oil. Reserve.
- For each potion: Toss 0.055 KG romaine with 1 tsp/0.015 LIT of the dressing and place in the centre of the chilled plate. Garnish with 0.045 KG of the grapefruit sections and 0.010 LIT each of the cheese and walnuts.