Arugula and Grapefruit Salad with Shallot Vinaigrette

The chopped shallot, which gives the vinaigrette an oniony sweetness—the perfect complement to peppery arugula and bitter, tangy grapefruit.

SERVES: 2

INGREDIENTS:

• 1 bunch or bag (around 7 ounces) arugula
• 1 medium grapefruit, segmented (you can also buy segmented grapefruit in jars; if desired, substitute grapefruit with 2 tangerines or a blood orange)
• ¼ cup red wine vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon sugar
• 1 shallot, minced
• 1 teaspoon coarse salt
• ½ teaspoon freshly ground black pepper
• ¾ cup extra-virgin olive oil

INSTRUCTIONS:

1. Place the washed and dried arugula in a salad bowl; set aside.
2. In a small mixing bowl, whisk together the vinegar, mustard, sugar, shallot, salt, and pepper, then whisk in the olive oil.
3. Drizzle some of the dressing over the arugula and toss to coat. Top with the citrus segments and serve.

TIP:

• Doubles the recipe and keeps the extras in a Mason jar in the fridge for quick and easy salad assembly the rest of the week.