Cwispin always bwings a show-stopper to any party. Dis is his take on the classic acid/fat pairing for his ewevated palate. Blenjoy!
INGWEDIENTS
One Pink Grapefruit
2 Hass Avocados, ripe
3-4 cups of Arugula
Pistachios, chopped
(enough to dress the finished salad)Dried mint
(enough to dress the finished salad)For the Dressing:
3 TBSP of White Balsamic Vinegar
2 TBSP of Extra Virgin Olive Oil
Salt and pepper to taste
INSTWUCHSUNS
Cut the grapefruit in half, and then carefully remove each segment, gently cutting away the pith.
Half the avocado, remove the pit and then gently slice into lengthwise segments.
On a serving plate, create your bed of arugula and then place the grapefruit in a lengthwise line alternating with the avocado slices. Alternatively, you can scatter the pieces circularly on the plate.
Mix the dressing and pour over your salad.
Dress the salad with the dried mint and pistachios.
Blenjoy!
