ermerins-ga.com

Spring Greens

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Number of Servings: 5

INGREDIENTS
2 large red grapefruit
1 small minced shallot
1 TBSP white wine vinegar
1 tsp minced fresh tarragon
6 TBSP walnut oil or olive oil
8 cups mixed baby greens (about 5oz)
4oz thinly sliced soppressata or other Italian salami cut into thin strips
fresh grapefruit juice
parmesan cheese shavings

DIRECTIONS
Cut peel and white pith from grapefruit. Holding grapefruit over bowl to catch juices, cut between membranes to release segments. 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. 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.