- 1/2 cup shelled roasted pistachios
- 1/2 cup EVOO
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 2 grapefruits
- 1 large head escarole, leaves torn
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.