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. Ah, grapefruit. Sweet and intensely sharp- it marries beautifully with frilly, peppery arugula greens and warm, whole pecans...and salty flecks of Feta...and a honey-wine vinaigrette. Get there.
Adding extra cracked pepper is delicious with the grapefruit!
Notes: White wine is pinot grigio.
GRAPEFRUIT & PECAN ARUGULA SALAD
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
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 and cracked pepper on the side.