Winter Salad

1. 1

   Combine 1 tbsp hot water and red vinegar in a very small bowl with 1 tbsp currants.

2. 2

   In another very small bowl, toss champagne vinegar with the sliced shallot.

3. 3

   Wash and dry the leaves of watercress and mound on a large platter.

4. 4

   Cut the Blue Castello into small pieces, removing any rind, and strew over leaves.

5. 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.

6. 6

   Arrange the sectioned grapefruit over the salad.

7. 7

   Toss the walnuts over the top.

8. 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.

9. 9

   Drain the currants, and toss over the salad.

10. 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.

11. 11

    Preheat the oven to 325.

12. 12

    Toss all ingredients together in a medium sized bowl.

13. 13

    Lightly spray a rimmed cookie sheet with vegetable oil.

14. 14

    Spread the coated nuts over the cookie sheet.

15. 15

    Toast for 15 minutes, stirring every 5 minutes.

16. 16

    Remove from oven and cool stirring every few minutes so they don't stick too badly to the pan.

* Per serving · 4 servings · Values may vary.