Peruvian Onions

WTF Do I Do With
Pacific Petite Romaine ?!


1 head Pacific or Pure Pacific Organic Petite Romaine

1 orange

½ blood orange

½ Fuji apple

1 tbsp pine nuts

½ oz Asiago cheese

Fresh Pacific or Pure Pacific Organic Parsley

Fresh marjoram


Champagne Vinaigrette

8 oz orange juice

2 oz champagne vinegar

4 oz granulated sugar

½ oz salt

½ tsp ground black pepper

8 oz vegetable oil

2 oz olive oil

Orange zest


Prep Time: 15 min

Servings: 1


1 Add a small amount of olive oil in a sauce pan over medium heat along with the pine nuts to toast. Remove from pan when light browning occurs and set aside to cool. 

2 Remove Petite Romaine leaves from head, rinse, dry, and set aside.

3 Peel and slice orange and blood orange. Then, halve and slice the apple. Set aside.

4 Place Petite Romaine leaves on your serving dish or plate, add both oranges, add apples, and sprinkle pine nuts over the top.

5 Pluck leaves from the fresh parsley and marjoram and sprinkle over the top of the salad.

6 To make the dressing, add the orange juice, champagne vinegar, sugar, salt, pepper, and zest from one orange to a blender and blend until mixed completely.

7 Add the oils to the blender and blend until all ingredients are combined.

8 Drizzle dressing to your liking over the salad.

9 Shave the orange zest and Asiago cheese over the top, to taste. Enjoy!

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