Mary'S Grapefruit And Blueberry Salad, Updated

1. 1

   In a large heavy pot, add the blueberries and crush them with a potato masher.

2. 2

   Add water, honey and lemon peel and bring the mixture up to a boil. Turn the heat down to a simmer, then simmer and stir continuously for 5 minutes.

3. 3

   Strain the mixture through a cheesecloth lined sieve, pushing on the solids. You should have about 24 oz. of light syrup. Refrigerate - it will keep a week or two.

4. 4

   In a large dry skillet, toast the almonds until fragrant. Set aside.

5. 5

   Add grapefruit supremes, avocado, blueberries and jalapenos to a small bowl. Toss gently.

6. 6

   Separate the leaves of the lettuce and reassemble them on two chilled salad plates.

7. 7

   Divide the salad between the two plates and then dress with the blueberry syrup

8. 8

   Sprinkle the toasted almonds over the top of each salad, then a big pinch of salt, and serve with warm tortillas and soft salty butter or a fresh cheese, like quark.

No additional tips available.