12.31 New Year
46
GRAPEFRUIT, MANGO AND ARUGULA SALAD WITH OLIVES, CAPERS AND MUSTARD VINAIGRETTE Makes 8 1 pink grapefruit 1 handful arugula 1 mango 1 tbs. capers 6 olives 1 shallot 1 tbs. Dijon mustard juice of 1 lemon 1/4 cup olive oil salt and white pepper
Peel grapefruit and supreme it by cutting between the membranes. Discard the membranes. Cut each segment in half. Peel mango and cut it into bite size cubes. Mince shallot and olives. Make vinaigrette by putting the minced shallot, olives and capers into a small container or a jar with a tight-fitting lid. Add oil, lemon juice and mustard. Cover and shake well. Season with salt and ground pepper. In small glasses layer grapefruit, mango and arugula. Right before serving drizzle the salad with a teaspoon of vinaigrette. Serve in small glasses or bowls.