|1 tablespoon||finely chopped shallot|
|1 tablespoon||fresh lime juice|
|1 1/2 tablespoons||olive oil|
|1||small pink or red grapefruit|
|1/4 lb||young mustard greens, trimmed and cut into 1/2-inch pieces (2 cups)|
|1/4 cup||dried dates, pitted and chopped|
|For garnish:||pomegranate seeds|
Stir together shallot and lime juice in a small bowl and let stand 5 minutes. Whisk in oil, sugar, and salt.
Cut peel and any white pith from grapefruit with a sharp knife, then cut sections free from membranes. Toss mustard greens with dates in a large bowl.Just before serving, toss greens with dressing and salt to taste. Divide salad between 2 plates and top with grapefruit sections.