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1
Grab your romaine lettuce and cut off the tops of the lettuce and the bottom core. Remove the outer leaves if they are wilted or browned at all. Thoroughly wash and dry the leaves. Grab a bunch of the leaves at once and use a sharp knife to slice the lettuce very thinly, almost shredding the lettuce into thin strands. Do this with all the lettuce and then add it to a large salad bowl.
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2
Next take your carrot and wash it and peel the outer skin if it is dirty or very thick. Using the same vegetable peeler, peel the whole carrot, turning it in your hand to to peel each side equally, until the carrot is so thin you can no longer peel it. Add the shredded carrot to the salad bowl.
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3
With a sharp knife, you will want to lop off the bottom and top of the grapefruits so you have a flat base, now set the grapefruits down on the cutting board. Carefully remove the rind, making sure to take off as little of the fruit as possible. Now this is the tricky part! Holding the grapefruit in one hand and your knife in the other, VERY carefully, slice on one side of the segment and then again on the other side, removing only the segment and leaving behind the chewy membranes that divide the segments. Continue to do so until you have taken out all the fruit and only have the segments left. Add the fruit to the salad bowl. Don't throw away the remains yet!
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4
Squeeze all the juice out of the remaining grapefruit into a mason jar, there should be quite a bit, you should have about a 1/4 cup from both grapefruits. If you don't end up with 1/4 cup of juice just top it off with some extra red wine vinegar.
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5
Finish off the salad by crumbling the goat cheese over top. Then roughly chop the pecans and top the salad off with them!
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6
To make the vinaigrette, add the olive oil, red wine vinegar, mustard, honey, salt and pepper, to the grapefruit juice in the mason jar. Put the lid on tightly and shake it up until it is all combined. Pour over the salad just before serving and toss.
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7
Enjoy!
