- 2 grapefruits, chilled
- 1 tbsp. red wine vinegar
- 1 tbsp. EVOO
- 1/2 tsp. chopped fresh tarragon
- 1/2 small red onion, thinly sliced
- 3 tbsp. chopped toasted almonds
Grate 1 tsp. zest from grapefruit. Peel and cut between membranes to release segments; reserve 2 tbsp. juice. In bowl, whisk reserved zest, juice, vinegar, oil and tarragon; season. Arrange grapefruit on platter; top with onion, nuts and dressing.
Make it a Meal: Turn this salad into supper by tossing in some cubed avocado and serving it alongside broiled or grilled fish.