Ingredients:

• 1 bunch young arugula
• 1/2 cup pine nuts
• 1 white grapefruit
• 2 cups mesclun mix
• 2 avocados, pitted, peeled and sliced
• 1 mango, peeled, pitted and sliced thin

Dressing

• 1/4 cup olive oil
• 2 Tbsp balsamic vinegar
• 1 clove garlic, minced
• Pinch ground cayenne (optional)
• Salt and freshly ground pepper 

Directions:

1. Trim off and discard the thick stems from the arugula. Wash the leaves in cold water until grit is removed and drain thoroughly.
2. Toss the pine nuts in a small dry skillet over medium heat until toasted light brown. Set aside to cool.
3. Cut off the top and bottom of the grapefruit, then cut down along the sides to remove the peel and bitter white pith. Section the grapefruit into a bowl. Squeeze the juice out of the membrane and peel trimmings into a small cup. Aim for 3 Tbsp of juice. If you don’t have enough juice, squeeze a section or two. Reserve juice for the dressing.
4. Toss the arugula with the mesclun and the toasted pine nuts. Divide onto 4 plates. Lay grapefruit segments, avocado slices, and mango slices alternately in a circle on the salad. Whiz the dressing ingredients with the reserved grapefruit juice in a blender for a few seconds until it looks creamy, and immediately drizzle over the salads.

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