Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tbsp | pine nuts |
| 1 tbsp | extra-virgin olive oil |
| 1 tbsp | white-wine vinegar |
| 1/2 tsp | Dijon mustard |
| 1 | small grapefruit (preferably pink) |
| 1/2 | fennel bulb |
| 1 | small head radicchio |
| 1/4 lb | thinly sliced prosciutto |
Directions
Finely chop pine nuts and in a small heavy skillet cook in oil over moderate heat, stirring occasionally, until golden. Remove skillet from heat and whisk in vinegar and mustard.
With a sharp knife cut peel and pith from grapefruit and cut grapefruit sections free from membranes. Coarsely chop fruit.
Trim fennel stalks flush with bulb and cut bulb lengthwise into very thin slices. Trim and discard core from slices.
Thinly slice radicchio. In a bowl toss grapefruit, fennel, and radicchio with vinaigrette.
Divide prosciutto between 2 plates and top with salad.
Serves 2.
With a sharp knife cut peel and pith from grapefruit and cut grapefruit sections free from membranes. Coarsely chop fruit.
Trim fennel stalks flush with bulb and cut bulb lengthwise into very thin slices. Trim and discard core from slices.
Thinly slice radicchio. In a bowl toss grapefruit, fennel, and radicchio with vinaigrette.
Divide prosciutto between 2 plates and top with salad.
Serves 2.
Source: epicurious.com