Grapefruit Salad with Veggies and Nuts
- White rice vinegar
- Olive oil
- Lime juice
- Grapefruit juice
- Peel and segment 2 grapefruits. In a small bowl, toss with 1 bulb sliced fennel, 2 heads torn frisee, 2 shaved carrots, and 1/2 cup chopped pecans. Puree 4 1/2 teaspoons white rice vinegar, 2 tablespoons olive oil, 1 teaspoon lime juice, 2 tablespoons honey, 1 1/2 cups grapefruit juice, and salt to taste. Pour over salad, toss, and let sit for an hour so the flavors can meld.
- Recipe by Patrick O'Cain, chef and owner of Gan Shan Station in Asheville, North Carolina