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Escarole Salad with Grapefruit & Pistachios

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Makes: 4 servings

Ingredients

1/2cup shelled roasted pistachios

1/2cup EVOO

1 tablespoon red wine vinegar

2 teaspoons honey

2 grapefruits

1 large head escarole, leaves torn

Directions

Puree half the nuts, the EVOO, vinegar and honey in blender. Segment grapefruits over large bowl, then toss with escarole and dressing; season. Top with remaining nuts.

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