Adapted from The Olive Oil & Vinegar Lovers Cookbook
Salad:
- 2C Arugula
- 1/4C Toasted whole walnuts
- 1/4C Dried cranberries
- Grapefruit segments for garnish
- Shaved parmesan cheese
Vinaigrette:
- 3T The Olive Grove’s Grapefruit White Balsamic Vinegar
- 2T The Olive Grove’s Super Premium Evoo such as Hojiblanca or Picual
- 1t Dijon mustard
- 1 Minced shallot
Directions
Arrange the arugula in a pretty pile on a serving plate. Sprinkle with the walnuts and cranberries and arrange the grapefruit segments on top. To make the vinaigrette, mix the balsamic, olive oil, Dijon and shallot in a small bowl. Pour the dressing over the salad, top with Parmesan shavings and serve.
Serves 4