Spring Greens with Soppressata and Grapefruit

Name: Spring Greens with Soppressata and Grapefruit
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

By Michele Anna JordanPhotography by Brian Leatart

March 31, 2001

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Recipe notes