Recipe information
Yield
Makes 4 (first-course) Servings
Ingredients
2
large red grapefruit
1
small shallot, minced
1
tablespoon white wine vinegar
Additional fresh grapefruit juice
1
teaspoon minced fresh tarragon
6
tablespoon walnut oil or olive oil
8
cups (packed) mixed baby greens (about 5 ounces)
4
ounces thinly sliced soppressata or other Italian salami, cut into thin strips
Parmesan cheese shavings
Need to make a substitution?
Preparation
Step 1
Cut peel and white pith from grapefruit. Holding grapefruit over bowl to catch juices, cut between membranes to release segments.
Step 2
Combine shallot and vinegar in small bowl. Let stand 15 minutes. Add enough additional grapefruit juice to collected juices to measure 1/4 cup; whisk into vinegar. Add tarragon. Whisk in oil. Season with salt and pepper.
Step 3
Place greens in large bowl. Drizzle 2/3 of dressing over and toss to coat. Divide salad among 4 plates. Scatter soppressata over each. Top with grapefruit and Parmesan. Drizzle remaining dressing over and serve.