Mixed Lettuces with Grapefruit, Goat Cheese, and Black Pepper Gluten Free
|1 pink or red grapefruit|
|2 tsp Aunt Mary's Italian White Wine Vinegar|
|Pinch of sea salt|
|1 Tbsp plus 1 tsp Vera Jane's Extra-Virgin Olive Oil|
|1 head Belgian Endive|
|6 oz mixed baby lettuces|
|3 oz fresh goat cheese (at room temperature)|
|Freshly ground pepper|
Before peeling the grapefruit, zest about 1/4 of the rind with a grater or zester (you should have about 1 tsp finely grated zest). Set aside. In a small bowl, mix the white wine vinegar, salt, zest, and olive oil. This is the dressing for the salad.
Peel grapefruit. Using a sharp knife, slice off both ends. Carefully slide downward, following the shape of the fruit to remove remaining rind and all pith. Slice grapefruit in half lengthwise, and place cut side down on a cutting board. Slice each half into six semicircles, set aside.
Slice endive in half lengthwise, and remove core with a small knife. Slice each half lengthwise into 1/4-inch wide strips. Place in a medium bowl and add the salad greens; drizzle with dressing, and crumble in half of the goat cheese. Toss thoroughly to coat leaves evenly.
Divide among four salad plates, and arrange three grapefruit slices on top of each serving. Slice remaining goat cheese into four rounds, and place one on top of each salad. Season with pepper and serve immediately.
Makes 4 servings
Per serving: 150 calories; 10g total fat; 4g saturated fat; 10mg cholesterol; 160mg sodium; 11g total carbohydrates; 5g dietary fiber; 7g protein;