Growing up, my English Grandmother would frequently begin our breakfasts with a half of a grapefruit drizzled with honey. She would cut around each section for us so we could easily dig out each pink juicy piece with a little spoon. I was remembering this fondly today when I made this salad. It tastes so fresh!

A green frilly tangle of arugula, juicy chunks of ripe grapefruit, salty specks of feta, warm, whole pecans, and light toss with no-nonsense honey vinaigrette. Delightful.

"I always add extra cracked pepper to this salad!"

Notes: Grapefruit is standard, not ruby red.


Ingredients: 4 cups baby arugula, 1 extra large grapefruit, or 2 medium, 1/3 cup crumbled feta cheese, 1/2 cup whole pecans. For the vinaigrette: juice of 1 large lemon, 1/4 cup olive oil, 2 tsp. Dijon mustard, splash of white wine, 2 Tbsp. honey, 1/2 tsp. salt, 1/2 tsp. pepper

Serves 2

1. Whisk all of the ingredients for the dressing. Tip the arugula into a large bowl, and pour over half of the dressing. Use your hands to fluff the arugula and mix the dressing in.

2. Slice the ends off of the grapefruit. Stand it up on one end, then slice the peel off from top to bottom until you are left with a whole, naked drippy grapefruit. Slice between each section to remove the fruit in wedges. Set aside.

3. Warm the pecans in a dry pan for 5 minutes. Tip into the arugula, then add the grapefruit and feta. Toss.

4. Serve with the extra dressing on the side.

#grapefruit #arugula #salad #honey #fresh

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