Florida Starfruit (Carambola) and Basil Salad with Florida Roasted Sweet Red Pepper Vinaigrette

Ingredients

Preparation

Arrange the Florida leaf lettuces on a medium-sized chilled platter or shallow bowl. Nestle the sliced starfruit, cured meats, and cheeses evenly throughout the greens in an artful presentation.

Lightly season with sea salt and freshly ground black pepper. Garnish with hand-torn basil leaves and tender tops. Serve with Florida Roasted Sweet Red Pepper Vinaigrette on the side or drizzled over the top.

Florida Roasted Sweet Red Pepper Vinaigrette

Preheat the broiler to high. Place the bell pepper on a baking tray and position it on the top rack. Roast until the skin begins to char, turning the pepper as needed to achieve even charring on all sides.

Carefully remove the pepper from the oven and transfer it to a bowl. Cover with a lid or plastic wrap and let it steam for 10 minutes. Once cooled, peel off the charred skin, remove the seeds and stem, and place the pepper in a blender or food processor.

Add the honey, Dijon mustard, red wine vinegar, herbs, garlic, and Florida all-purpose seasoning blend. Blend until smooth, slowly streaming in the olive oil while blending to emulsify. Taste and adjust seasoning with sea salt and freshly ground black pepper.

Transfer the vinaigrette to a lidded glass jar or bowl and refrigerate until ready to use.