grapefruit vinaigrette.Grapefruit Vinaigrette
MAKES ABOUT ½ CUP
1 ruby red grapefruit, rind and pith removed, cut into ¼-
inch suprêmes (see “How to Cut Citrus Suprêmes,”
here), juice reserved separately
1 tablespoon whole-grain mustard
1 teaspoon honey
1 tablespoon finely minced fresh parsley, basil, or
tarragon, or a mix
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Combine the grapefruit juice, mustard, honey, and herbs in
a small bowl. Whisking constantly, slowly drizzle in the
olive oil until an emulsion is formed. Season to taste with
salt and pepper. Add the grapefruit suprêmes to the bowl
and stir.