Baby Greens with Grapefruit and Red Onion

Description
Simple but superb, this delicate salad of contrasting textures and flavors goes well with just about any entrée.

Ingredients
2 small grapefruits, one red, one white 3 tablespoons extra virgin olive oil 1/4 teaspoon dry mustard 1 1/2 teaspoons fresh tarragon, chopped salt and pepper 10 ounces mixed baby greens 1/2 small red onion, thinly sliced (about 1/2 cup)

Directions
1. To section grapefruit: Cut off the top and bottom of each grapefruit slightly, so they can stand upright on a cutting board. Using a sharp chef’s knife knife, peel grapefruit skin off going from top to bottom, and circling the entire fruit, making sure to leave very little white pith behind. Using a smaller paring knife, cut out each segment from the white membrane. Squeeze out any remaining just from fruit when done, and reserve 1 ½ tablespoons juice for dressing. 2. Add reserved grapefruit juice to a mixing bowl. Add mustard. Slowly drizzle in olive oil, whisking well, until well-combined. Stir in tarragon, and add salt and pepper to taste. 3. Add greens and toss gently with grapefruit sections, red onion and salad dressing.