Grapefruit Salad with Warm Shallot Vinaigrette

1. 1

   Preheat oven to 350F.

2. 2

   Toast walnuts on baking sheet 10 minutes, or until brown and fragrant.

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   Cool, and chop.

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   Whisk together 11/2 tsp.

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   grapefruit juice, 1 Tbs.

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   oil, vinegar, and zest.

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   Season with salt and pepper, if desired.

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   Set aside.

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   Heat remaining 1 Tbs.

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    oil in skillet over medium-low heat.

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    Add shallots, and cook 5 minutes, or until soft.

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    Add vinegar mixture, and sizzle 10 seconds.

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    Pour over greens, and toss to coat.

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    Top with Gorgonzola, grapefruit, and toasted walnuts.

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    One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp.

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    The solution is a culinary technique called supreming.

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    Heres how to do it:

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    How to Supreme a Grapefruit

19. 19

    Trim ends all the way to juicy flesh.

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    Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom.

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    (A small, serrated paring knife works best.)

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    Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one.

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    Set supremes aside, and squeeze membrane skeleton over bowl to release any remaining juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.