Ingredients
3
red grapefruit
1/4
cup sherry vinegar
2
tablespoons honey
2
tablespoons finely chopped shallots
1
tablespoon finely chopped fresh or 1 teaspoon dried thyme leaves
1/2
teaspoon salt
1/2
teaspoon pepper
1/3
cup extra-virgin olive oil
10
cups baby romaine lettuce (9 oz)
1/2
cup pine nuts, toasted
Preparation
Peel each grapefruit down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down. Gently remove sections. Squeeze remaining membranes to extract juice; set grapefruit segments aside. In small bowl, mix reserved juice, vinegar, honey, shallots, thyme, salt and pepper with whisk; slowly add oil, stirring constantly with whisk.
In large bowl, toss lettuce with grapefruit segments, pine nuts and desired amount of dressing. Serve immediately. Refrigerate any remaining dressing.
