Greens With Pink Grapefruit and Borage Flowers

INGREDIENTS

Dressing

2 pink grapefruit

2 tablespoons roasted walnut oil (I used walnut oil) or 2 tablespoons extra virgin olive oil (I used walnut oil)

1 tablespoon minced shallot

1⁄4 teaspoon kosher salt (reduced from 1/2 teaspoon)

1⁄4 teaspoon pepper

Salad

8 cups greens (tender greens and lightly packed)

borage fresh edible flower (be sure the plant has not been sprayed with pesticides)

DIRECTIONS

Zest 1/2 grapefruit, then cut off outer peel and membrane from both the grapefruits.

Slice [3] of the grapefruit halves into thin rounds. Juice the remaining grapefruit half.

In a small non-reactive glass measuring cup combine grapefruit zest, the reserved grapefruit juice, oil, shallot, salt, and pepper in a bowl and whisk to blend.

Toss greens with the dressing. Reminder: do not toss the dressing with the greens until [just] before serving, or the greens will become soggy and wilt.

Spoon greens onto plates and arrange the grapefruit slices around the edges of the plates.

Scatter a few borage flowers on top of each serving.

#edibleflower #grapefruit #salad #slaai