Hello. Just popping in to bring you a simple salad, a humble lunch. Winter fruit and spring greens join hands and walk together, merging seasons in my mind and belly. My heart longs for spring, but there is still beauty in white-washed horizons and tree branches glistening with snow.
‘In the depth of winter I finally learned that there was in me an invincible summer.’ – Albert Camus
Honey and Grapefruit Salad with Dried Cherries and Pine Nuts
There is a lot of room for interpretation here! I kept my salad simple, but you could add other dried fruit, chicken, mixed greens, swiss chard, etc. I was worried the grapefruit would be too tart, but roasted with sugar and eaten with the dried cherries, it is delicious. I didn’t give measurements for the dried fruit and nuts I used – I just sprinkled some over the top. I’m guessing 1/3 of a cup of each would be a good amount. If you have leftover dressing, you can refrigerate and use again. If so, let warm to room temperature before pouring – otherwise the honey will harden in the fridge.
1/4 cup good honey
1/4 cup olive oil
1/4 cup grapefruit juice
1 teaspoon poppy seeds [optional]
Combine all three ingredients in a jar or container and shake until combined.
Preheat oven to 400. Cut 1 grapefruit into small segments [leave peel on] and place on a parchment lined baking sheet. Drizzle with olive oil and sugar [if desired] and bake 18-20 minutes. Let cool slightly and remove peels.
Toss 1 head of romaine, chopped, dried cherries and pine nuts together. Add dressing to your liking and toss until combined. Add warm roasted grapefruit segments. Serve.