Grapefruit and Kiwi Salad
Yield
4 Servings
Prep time
15 mins
Course
Salads
Special Diets
Vegetarian
Food Allergies
Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free
Source

Adapted from Nicole Routhier's Fruit Cookbook.

Ingredients

2 grapefruit (large)
1⁄4 cwalnut oil (any neutral oil would also work)
2 tDijon mustard
1 tgarlic (minced)
  salt
  pepper
1 bnwatercress (washed and patted dry)
3 kiwi (peeled and thinly sliced)
1⁄4 cPecorino Romano (thinly shaved with a peeler)

Instructions

Supreme each grapefruit by slicing off the top and bottom ends. With a sharp knife, slice off the entire peel. Carefully cut each segment free by slicing between the segment and the membrane on each side. Do this over a bowl to catch any juices.

Whisk 1/4 cup of the collected juices with the walnut oil, mustard, garlic, and salt and pepper to taste, until well-combined.

Place the watercress in a large bowl, and toss with half the dressing. Transfer to a serving dish, and top with the grapefruit segments and kiwi slices. Drizzle with the remaining dressing. Garnish with the Pecorino, and serve.

Adapted from Nicole Routhier's Fruit Cookbook.