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Salad
2 - 4 servings
10 minutes
0 minutes
Chef Christina Pirello
1/3 cup organic grapefruit
1/4 cup extra virgin olive oil
2 teaspoon stone-ground mustard
1 teaspoon minced garlic
1 teaspoon brown rice syrup
Sea salt to taste
Fresh ground pepper to taste
1 bunch watercress, washed well and hand shredded
1 Belgian Endive, halved lengthwise and shredded
3 pomegranates, seeds removed
1/2 cup hazelnuts, lightly toasted and coarsely chopped
2 organic grapefruits, peeled and sectioned
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.
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.
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