Sunday, March 13, 2011
Pink Grapefruit Vinaigrette On Spring Greens
I just love when grapefruit are in season. Like any other citrus, you can get them anytime of year, but when they are in season- they are phenomenal! I like them big, bad and bold. Such a unique fruit. When I'm not dusting a large half with a touch of sugar for breakfast, they'll find their way into other dishes. Why not salad!
I researched a few different takes on using the juice in a vinaigrette. After combining a few of the ideas, here's my own version. So sweet, tangy and fresh. Perfect for Spring being right around the corner!
Pink Grapefruit Vinaigrette
2 tbls white wine vinegar
Juice from half a pink grapefruit
1 minced shallot
1 tsp Dijon mustard
1 tsp honey
2 tbls extra virgin olive oil
plenty of salt and pepper
1 segmented grapefruit
3 cups mixed spring greens
Chop your shallot.
Add your vinegar. If you like it MORE "vinegary" then put a splash more.
Add the juice. Fish out any seeds.
Add mustard for a great emulsification.
And a touch of honey to balance it all out.
Add salt and pepper and whisk away.
Add olive oil slowly as you whisk. Taste as you go.
Now about that grapefruit. You MUST show off this lovely fruit when using the dressing.
Cut off both ends like you would an onion. Then slice the pith and skin off.
Look at that juicy goodness! I almost consumed it right there. So beautiful and tangy!
Then cut right along the sections to remove the segment.
My grapefruit over-flow-ith. Must. Get. Greens!
I used a little more than half the dressing to dress two lunch sized salads. The avocado added a wonderful creaminess. Happy Winter turning into Spring!