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Ingredients:
Grapefruits, One Red, One White. .2 Small
Extra Virgin Olive Oil . . . . .3 Tablespoons
Dry Mustard . . . . . . . . . .¼ Teaspoon
Fresh Tarragon, Chopped .1 ½ Teaspoons
Salt And Pepper . .
Mixed Baby Greens . . . 10 Ounces
Red Onion, Thinly Sliced (about ½ Cup) . ½ Small
Preparation:
To Section Grapefruit: Cut Off The Top And Bottom Of Each Grapefruit Slightly, So They Can Stand Upright On A Cutting Board.
Using A Sharp Chef`s Knife, Peel Grapefruit Skin Off Going From Top To Bottom, And Circling The Entire Fruit, Making Sure To Leave Very Little White Pith Behind.
Using A Smaller Paring Knife, Cut Out Each Segment From The White Membrane.
Squeeze Out Any Remaining Just From Fruit When Done, And Reserve 1 ½ Tablespoons Juice For Dressing.
Add Reserved Grapefruit Juice To A Mixing Bowl.
Add Mustard.
Slowly Drizzle In Olive Oil, Whisking Well, Until Well-combined.
Stir In Tarragon, And Add Salt And Pepper To Taste.
Add Greens And Toss Gently With Grapefruit Sections, Red Onion And Salad Dressing.
Some Grocery Stores Sell Fresh Supremes, Citrus Fruit Sections Without The Surrounding White Membrane, Packed In Jars In The Produce Department.
You`ll Need About 24 Sections For This Recipe.
You can serve with your family and friends.
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