INGREDIENTS
For the Salad:
1/2 Lb.Fresh Hearts of Palm, thinly sliced
3 Ea. Granny Smith Apples, thinly sliced
1/2 Cup Red Onion, julienne
1/2 Cup Sliced Almonds, toasted
1 Lb. Mixed Greens
1 Pint Cherry Tomatos, halved
3 Whole Ruby Red Grapefruits, segmented, juice reserved
For the Dressing:
1 Tbs. Dijon Mustard
2 Tbs. Honey
Reserved Grapefruit Juice
2 Tbs. White Wine Vinegar
Pinch Salt, kosher
Pinch Black Pepper, ground
1 Tsp. Pink Peppercorns, crushed
1/2 Cup Olive Oil
2 Whole Shallots, finely chopped
1 Tsp. Tarragon, fresh, chopped
METHOD
- Prepare all the salad ingredients and keep separate until ready to serve.
- Place all dressing ingredients in a bowl (except for the olive oil, shallot, and the tarragon).
- Drizzle in the oil slowly while whisking.
- Stir in the shallot and tarragon.
- Toss the salad with the dressing and arrange on a large platter. Garnish with the grapefruit segments.
Serves 6 |
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