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1
Combine 1 tbsp hot water and red vinegar in a very small bowl with 1 tbsp currants.
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2
In another very small bowl, toss champagne vinegar with the sliced shallot.
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3
Wash and dry the leaves of watercress and mound on a large platter.
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4
Cut the Blue Castello into small pieces, removing any rind, and strew over leaves.
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5
With a very sharp knife cut the top and bottom off the grapefruit. Cut off all the rind and pith. Over a medium sized bowl, carefully slice between the membranes to remove the fruit in sections, catching any juice and the fruit in the bowl.
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6
Arrange the sectioned grapefruit over the salad.
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7
Toss the walnuts over the top.
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8
Lift the shallots out of the vinegar carefully, reserving the vinegar for the dressing. Pulling the rings apart, scatter the shallots over the salad.
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9
Drain the currants, and toss over the salad.
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10
Add 1-2 tbsp grapefruit juice to the small bowl with the champagne vinegar. Whisk in olive oil, 1/2 tsp sea salt, and a few grindings black pepper. Dress the salad - you may not need all the dressing.
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11
Preheat the oven to 325.
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12
Toss all ingredients together in a medium sized bowl.
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13
Lightly spray a rimmed cookie sheet with vegetable oil.
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14
Spread the coated nuts over the cookie sheet.
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15
Toast for 15 minutes, stirring every 5 minutes.
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16
Remove from oven and cool stirring every few minutes so they don't stick too badly to the pan.
