This is one of my favorite anytime salads. Sweet, salty, sour, crunchy, tender, all the textures and flavors are there. Pair with a piece of grilled fish or chicken and you have a delicious health meal.
2 tsp. minced shallots
2 med sized grapefruit
2-1/2 Tbs. champagne vinegar
1/4 tsp. sea salt or kosher salt; more to taste
Freshly ground black pepper
2 Tbs. extra-virgin olive oil
1/2 lb. Arugula, watercress or your favorite tender salad green
1 fennel (anise) bulb
1 cup ricotta salata, shaved or shredded
Directions
1. Put the shallots in a small bowl. Squeeze one of the grapefruits to get about ¼ cup of juice
2. Add the juice and the vinegar to the shallots. Season with the salt and pepper. Let marinate for 10-15 minutes. Whisk in the olive oil.
3. Wash your green and then put in a damp paper towel until you are ready to assemble the salad. Peel the grapefruit and with a serrated knife remove as much of he pith as possible. Section the grapefruit and then with a small paring knife remove the skin so that you just have the grapefruit flesh.
Cut the fennel bulb in half lengthwise and remove the core then shave the fennel lengthwise with a vegetable peeler or on a mandolin. Add the fennel to the arugula and toss. Whisk the dressing again before adding to the salad to be sure it is well combined. Add the grapefruit sections and toss gently. Put the Salad onto plates and top with ricotta salata. Enjoy!!