Servings: 6 - 8
- 2 grapefruits
- Olive oil
- Pinch sugar
- Freshly ground black pepper
- 8 ounces (about 12 cups loosely packed) winter greens
Section the grapefruits, reserving the juice. Make a vinaigrette by using 1 part grapefruit juice, 3 parts olive oil, a pinch of sugar and salt, and pepper to taste.
In a large bowl, toss the greens with the vinaigrette and walnuts. Divide among plates and top with the grapefruit sections.
Tested by Belle Elving.
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