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    You are in: Home / Community Forums / Recipe Requests - General / Spiced Honey Citrus Vinaigrette Dressing
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    Spiced Honey Citrus Vinaigrette Dressing

    Sat Jan 05, 2008 4:04 pm
    Regular "Line Cook" Poster
    I recently had the Sonoma Valley Chicken Salad @ Kelsey's Restaurant. The Spiced Honey Citrus Vinaigrette Desssing was outstanding.

    Does anyone have a copykat recipe for this?
    Sat Jan 05, 2008 4:43 pm Groupie
    Pacific Rim Citrus Vinaigrette
    This recipe uses Avocado oil imported from New Zealand. from Elysian Isle Avocado Oils in Oregon. The recipe was created by Phil Hirsh, Caterer and Master Chef, Portland, Oregon

    I N G R E D I E N T S
    2 teaspoons chopped fresh ginger
    1 teaspoons minced garlic
    1/4 cup fresh passion fruit juice
    1/4 cup fresh pineapple juice
    4 tablespoons white wine vinegar
    1 cup Elysian Isle Avocado Oil
    2 teaspoons minced lemon grass
    salt and pepper to taste

    Mix together and let stand at room temperature. When ready, stir and serve with fresh seafood or as a salad dressing. This is also great as a marinade for pork or seafood.

    **Phil Hirsh was the senior coordinating chef for the 1984 Olympics in LA and is a certified executive chef and
    certified Grand Master Chef. This recipe was used by Phil as the Grand Opening recipe at the Four Seasons
    Wailea Resort in Hawaii.
    Sat Jan 05, 2008 5:01 pm
    Regular "Line Cook" Poster
    Thanks Steve.

    I will definately give this one a try. It sounds great.
    Wed Jan 09, 2008 3:39 pm Groupie
    Sonoma Valley Chicken Salad includes the dressing recipe as well.
    Fri Jan 11, 2008 5:02 pm
    Regular "Line Cook" Poster
    Thank you keen5. This one also sounds delicious
    Wed Jun 26, 2013 10:11 pm
    Newbie "Fry Cook" Poster
    I used to work at Kelsey's and this recipe is as close as I could find. The only difference is that Kelsey's is "spiced" They add pepper and chili flakes icon_smile.gif


    14 cup fresh lemon juice
    2 tbsps fresh orange juice
    2 tbsps extra-virgin olive oil
    1 tbsp honey
    2 tsps lemon rind (grated)
    12 tsp kosher salt
    18 tsp black pepper (coarsely ground)
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