Doni’s Grapefruit Arugula Salad with Grapefruit Vinaigrette
2 or 3 fresh grapefruit, peeled and sectioned, removing all the white pith2 Granny Smith or Pippin apples, peeled and sliced (like classic pie slices)
2 ripe pears, peeled and sliced to resemble the apples
4 to 6 tablespoons freshly squeezed grapefruit juice
4 cups of fresh arugula
3 kiwi, peeled and sliced into rounds
Pecorino cheese shavings, for garnish
Grapefruit Vinaigrette
2/3 cup freshly squeezed grapefruit juice2 tablespoons lemon juice
3 tablespoons honey
1/3 teaspoon freshly chopped chives
Freshly ground pepper and salt, to taste
3/4 cup best olive oil
To start the salad, place the sliced pears and apples, topped by the grapefruit and grapefruit juice, in a mixing bowl. (This will help prevent the pears and apples from browning.)
Let the mixing bowl and its content chill in the refrigerator while you make the vinaigrette.
Vinaigrette: In a small saucepan simmer the grapefruit juice and reduce it to about half. Let cool. Add everything except the olive oil, whisking well. Very slowly – in the thinnest stream possible -pour the olive oil into the ingredients, whisking constantly. Season with salt and pepper. Set aside.
To assemble the salad: Use a very shallow bowl or a large serving platter. Cover with the arugula, then arrange the chilled apples, pears and grapefruit over the greens. Add the kiwi rounds. Drizzle with dressing. (Dress sparingly. You can always add more but it’s hard to undress a salad.)
Top with Pecorino shavings. Close your eyes and imagine you’re in Florence.
