I found something called cocktail grapefruits in Trader Joes. They looked raw since they were mostly green and yellow. I was told they are extremely juicy and sweet. I bought a few since I love citrus. I came home and ate one and it was delicious. I decided to use it in a salad including the juice for the salad dressing. If you can’t find the cocktail grapefruits, oranges or pink grapefruits can be substituted. I cut segments out of the grapefruit- segments are pieces of the fruit separated from the bitter membrane. I love the sweet, savory and tart element in most of my dishes including a salad. I usually make my dressings with vinegar and, honey to introduce a sweet element. A lot of people get lazy about making their own dressing but it is easy to make and it doesn’t take very long. The key things to remember are: use a tart element- usually vinegar- all sorts are possible- white wine, champagne, sherry, balsamic. Also a citrus element can be added, like lemon, lime and oranges- tamarind can be used as well. A sweet element- honey, molasses, sugar or even maple syrup can be used. The fat element can be extra virgin olive oil, walnut oil, grape seed oil or even regular canola oil. Dijon mustard is a great ingredient to emulsify (thicken) the dressing. Usually recipes follow a three to one ratio- oil to vinegar. I tend to use less oil than that – you really don’t need too much. I would suggest a taste as you go along method and be your own taster. In this recipe I decided to use extra virgin olive oil with the juice of the grape fruit and white wine vinegar. I also added Meyer lemon juice to the dressing. Meyer lemons are native to China and are thought to be a mix between lemons and mandarin oranges. They have a very sweet and fragrant juice. They tend to be in season November to April. So in case you don’t find them, use regular lemons. Some honey, mustard, salt and pepper finished it off. You may need to add more honey in case you use regular lemons instead of Meyer.
I also decided to add Pecorino cheese. It is quite strong and can hold it’s own. The pungent taste is a good balance with the mild and sweet flavor of the dressing. The cheese also adds a nice texture to the salad. I make it a point to add freshly ground pepper to the salad right before serving.

• Salad greens for 2-3 people
• Segments of the cocktail grapefruit- save the rest for the juice
• ½ cup Pecorino Romano cheese- grated or sliced with a peeler

Dressing

• ¼ cup juice of cocktail grapefruit & 1 Meyer lemon- (an orange can be substituted for the grapefruit and a lemon can be substituted for the Meyer lemon)
• 1 tablespoon white wine vinegar
• ½ teaspoon Dijon mustard
• 1 tablespoon honey
• 3 tablespoons extra virgin olive oil
• Salt and Pepper

In a small bowl, whisk together the grapefruit and Meyer lemon juice, vinegar, mustard, honey, salt and pepper.  While whisking, slowly add the olive oil until the vinaigrette is emulsified.

Toss the greens with enough dressing to moisten.  Add the grapefruit segments and cheese.  Serve immediately.