LibreRecipes

Spring Greens with Soppressata and Grapefruit

Rating

2 large red grapefruit

1 small shallot, minced

1 tablespoon white wine vinegar

Additional fresh grapefruit juice

1 teaspoon minced fresh tarragon

6 tablespoons walnut oil or olive oil

8 cups (packed) mixed baby greens (about 5 ounces)

4 ounces thinly sliced soppressata or other Italian salami, cut into thin strips

Parmesan cheese shavings

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.