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● Grapefruit and Black Olive Salad
Insalata con Pompelmo e Olive Nere
1 bulb fennel, trimmed
1 pink grapefruit
2 teaspoons Dijon mustard
1⁄2 cup extra-virgin olive oil
salt and freshly ground pepper
8 ounces mixed baby greens
8 ounces baby arugula
15 oil-cured black olives, halved
Thinly slice the fennel, and transfer to a bowl of cold water. Segment the grapefruit over a bowl, reserving any juice that drips out. Set the segments aside. Add the mustard to the bowl with the grapefruit juice, and whisk. Continue to whisk, adding the olive oil in a slow, steady stream until the mixture is emulsified. Season with salt and pepper. In a separate bowl, combine the greens and arugula, grapefruit segments, olives and fennel. Drizzle with the dressing, season with salt and pepper, and toss well. ● Serves 4
Wine
Suggestion: Light-Bodied with a delicate bouquet, Light sparkling white