grapefruit salad

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Simple winter salad. (To me, grapefruit is a wintery fruit, but I would eat this year round)

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I’m going to list the version I made (A), and an alternate recipe (B), if I’d had the ingredients.

Ingredients A

half a fresh grapefruit, peeled
raw, whole almonds
goat cheese, crumbled
mixed leafy greens
balsamic vinaigrette

Ingredients B

half a fresh grapefruit, peeled
crushed, toasted macadamia nuts
shaved fresh fennel (the plant, not the seeds)
goat cheese, crumbled
mixed greens, highlight arugula
citrus dressing.

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You can either peel the grapefruit out of its skin and membrane, or you can slice it in half, crossways, and carve out the grapefruit chunks with a knife. I already had half a peeled grapefruit, so I used it. Make sure you don’t leave any of the membrane in the salad.

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Toss the nuts, dressing, and lettuce in a bowl. Place in serving bowl/plate, and top with grapefruit (and fennel) and crumble goat cheese. Easy to make (if you have the patience to deal with grapefruit) and excellently delicious.

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