Makes: 4 servings
- 2 grapefruits, chilled
- 1 tablespoon red wine vinegar
- 1 tablespoon EVOO
- 1/2 small red onion, thinly sliced
- 3 tablespoons chopped toasted almonds
- 1/2 teaspoon chopped fresh tarragon
- Grate 1 tsp. zest from one grapefruit, then peel and segment both. In bowl, mix vinegar and EVOO; season. Arrange grapefruit on 4 plates. Top with onion, almonds, tarragon, zest and the dressing.