Simple but superb, this delicate salad of contrasting textures and flavors goes well with just about any entrée.
- 2 small grapefruits, one red, one white
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon dry mustard
- 1½ teaspoons fresh tarragon, chopped
- salt and pepper
- 10 ounces mixed baby greens
- ½ small red onion, thinly sliced (about ½ cup)
- To section grapefruit: cut off the top and bottom of each grapefruit slightly, so they can stand upright on a cutting board.
- Using a sharp chef’s knife knife, peel grapefruit skin off going from top to bottom, and circling the entire fruit, making sure to leave very little white pith behind.
- Using a smaller paring knife, cut out each segment from the white membrane.
- Squeeze out any remaining just from fruit when done, and reserve 1½ tablespoons juice for dressing.
- Add reserved grapefruit juice to a mixing bowl.
- Add mustard.
- Slowly drizzle in olive oil, whisking well, until well-combined.
- Stir in tarragon, and add salt and pepper to taste.
- Add greens and toss gently with grapefruit sections, red onion and salad dressing.