- grapefruit (large)
- 1⁄4 c
- walnut oil (any neutral oil would also work)
- 2 t
- Dijon mustard
- 1 t
- garlic (minced)
- 1 bn
- watercress (washed and patted dry)
- kiwi (peeled and thinly sliced)
- 1⁄4 c
- Pecorino Romano (thinly shaved with a peeler)
Baby spinach or butter lettuce would also go great in this unexpected salad.
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.