Serves 8 to 10
2 heads frisée, trimmed and
cleaned
2 large grapefruits, peeled and
filleted, juice reserved
2 Pink Lady or Braeburn
apples, cored and thinly sliced
2 bulbs fennel, trimmed
and thinly sliced
1 shallot, finely chopped
4 tablespoons white
balsamic vinegar
2 teaspoon Dijon mustard
2/3 cup olive oil
Salt and pepper, to taste
GRAPEFRUIT, FENNEL & APPLE SALAD
WITH GRAPEFRUIT DRESSING
In a large bowl, combine
frisée, grapefruit segments,
apple and fennel.
In a small bowl, combine
reserved grapefruit juice with
shallots, balsamic and mustard.
Slowly whisk in olive oil and
season to taste with salt
and pepper.
Dress salad and toss
to coat well.
Can be chilled for up to 30
minutes before serving,
if desired.
SWEET PAUL . HOLIDAY 2010 | 87
