Mesclun Salad with Feta cheese and Grapefruit Honey Vinaigrette Dressings made from fruit juices are particularly good with flavourful mixed green salads that contain herbs and unusual greens, not to mention they are more wine-friendly than their vinegary counterparts. Try using tangerine, pineapple juice, peach nectar or unsweetened (non-alcoholic) apple cider for interesting variations. (Serves 4)
1 pink grapefruit
1/4 cup/60 mL feta cheese, crumpled
2 packed cups mesclun or mixed greens salad
2 Tbsp/30 mL toasted pumpkin seeds
1/4 cup/60 mL grapefruit juice from fresh grapefruit
2 tsp/10 mL minced pickled ginger
1 Tbsp/15 mL honey, or to taste
2 Tbsp/30 mL light olive oil
salt & pepper to taste
Dressings made from fruit juices are particularly good with flavourful mixed green salads that contain herbs and unusual greens.
Peel the grapefruit to expose the pink flesh. Cut out segments of the flesh between the fibrous membranes and set aside.
Squeeze the remaining pulp of the grapefruit to extract all the juice into a small bowl. Add ginger and honey, then slowly whisk in oil. Season to taste with salt and pepper and set aside.
Lightly dress the greens with about half of the dressing. Divide salad onto serving plates and top with grapefruit segments and crumbled feta cheese. Drizzle with more dressing and a sprinkle of pumpkin seeds.