- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Christina Pirello
Ingredients
Grapefruit Vinaigrette
- 1/3 cup Organic Grapefruit
- 1/4 cup Extra Virgin Olive Oil
- 2 teaspoon Stoneground Mustard
- 1 teaspoon Minced Garlic
- 1 teaspoon Brown Rice Syrup
- Sea Salt to taste
- Fresh Ground Pepper to taste
Salad
- 1 bunch Watercress washed well and hand shredded
- 1 Belgian Endive halved lengthwise and shredded
- 3 Pomegranate seeds removed
- 1/2 cup Hazelnuts lightly toasted and coarsely chopped
- 2 Organic Grapefruit peeled and sectioned
Directions
Make the vinaigrette by whisking ingredients together until well combined. Adjust seasoning to your taste.
Prepare the salad by combining salad ingredients in a mixing bowl and tossing with the dressing just before serving.
Note:
Be sure to remove the bitter white pith from the grapefruits to insure sweet taste. To separate the seeds from the pomegranate skin, split the hard shell open, and then tap with a heavy spoon over a bowl.
