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Simple Mixed Baby Leaf Lettuces With grapefruit

Source of Recipe

Brian Quinn


List of Ingredients

Vinaigrette:
zest and juice from 2 oranges
2 tsp Dijon mustard
1/2 tsp kosher salt
pinch dried tarragon
3/4 C olive or salad oil, divided
Salad:
1/2 C pecans
3 T powdered sugar
2 ruby red grapefruit, peeled and sliced crosswise 1/4 inch thick
5 oz bag baby lettuces


Recipe

To make vinnaigrette: Place orange juice, zest, mustard, salt and tarragon in a 16 oz jar with lid and shake to blend. Add 1/2 the oil and shake 1 minute. Add rest of oil and shake 1 minute, this creates an emulsion that keeps vinaigrette from separating.
Salad: Preheat oven to 350 degrees. Spread peacans on a baking sheet and bake 5-8 minutes or until brown. While hot, toss with powdered sugar. Set aside.
Arrange grapefruit slices around serving ring of plate. Toss enough lettuce for 2 servings in a bowl with 1/2 of the vinnaigrette. Add more if desired. Place lettuce in the center of the grapefruit slices. Garnish with pecans.