Grapefruit, Asparagus & Radicchio Salad
We could just stare at this salad for hours. Okay, maybe not for hours, but for a good long time. Okay, maybe not that long, because it's too damn delicious. All the bright colors are matched by an equal amount of bright flavors. Oh, did we mention there's mint, too? Yeah. That's almost too much. But it's not.
Ingredients
1 round head of radicchio, chopped.
1/2 pound dandelion leaves, torn. (gather from yard before flower heads appear.)
1 grapefruit, peeled, pith removed, and sectioned. (For best sectioning instructions, click here.)
1 bunch of asparagus
2 tablespoons finely chopped mint
Dressing
1 tablespoon dry mustard
1 tablespoon white wine vinegar
3 tablespoons good quality olive oil
2 tablespoons Beekman 1802 Lemon Creamed Honey (if substituting with regular honey, add zest of one lemon.)
Salt & Pepper to taste.
Make Dressing. Combine all ingredients in clean jar with tight-fitting lid. Shake until well-combined. Add more salt and pepper if necessary.
Steam asparagus spears until tender. Rinse under cold water and chill in refrigerator till cool. Toss radicchio, dandelion leaves, mint, and vinegrette in bowl. Portion out onto individual plates. Arrange asparagus spears and grapefruit sections around and on top of greens. Finish with cracked pepper.
Serve with:
Linguine with Mushrooms and Thyme
