Arugula Salad With Toasted Pine Nuts And Fresh Grapefruit In A Citrus Agave Vinaigrette Food

ARUGULA SALAD WITH TOASTED PINE NUTS AND FRESH GRAPEFRUIT IN A CITRUS AGAVE VINAIGRETTE

Steps:

• To make the dressing: Blend the oil, vinegar, agave, and 1/4 cup grapefruit juice until combined. Adjust the proportions, to taste. Toss the arugula with the dressing and pine nuts, then season with salt and pepper. Top the salad with grapefruit segments.

GRAPEFRUIT-ARUGULA SALAD

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Combine the walnuts, melted butter, brown sugar, cumin, paprika, cayenne and 1/4 teaspoon salt in a medium bowl; toss, then spread the nuts on the prepared baking sheet. Bake until the nuts are golden brown, about 10 minutes. Stir, then set aside to cool.
• Meanwhile, make the dressing: Whisk the yogurt, lemon juice, honey, rice vinegar and a pinch each of salt and black pepper in a small bowl; set aside.
• Trim the tops and bottoms of the grapefruits, then use a paring knife to remove the peel and white pith. Cut between the membranes to release the segments into a large bowl.
• Add the spiced walnuts, celery, endive, arugula and chives to the bowl with the grapefruit. Add the yogurt dressing, season with salt and pepper and toss.

ARUGULA-CHICORY SALAD WITH PINE NUTS AND GOAT-CHEESE TOASTS

Steps:

• Preheat broiler.
• Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste and add oil in a slow stream, whisking.
• Toss arugula, chicory, pine nuts, and tomatoes in a large bowl with just enough vinaigrette to coat, then divide among 4 plates.
• Spread goat cheese on baguette slices and broil on a baking sheet 6 inches from heat until cheese is softened and edges of bread are golden, about 2 minutes.
• Arrange toasts on salads and drizzle any remaining vinaigrette over cheese.