I love to toss this vinaigrette with baby greens and top it with grilled shrimp. (You could marinate the shrimp in the vinaigrette for 15 minutes before grilling). Garnish the salad with grapefruit sections and a ripe, sliced avocado. A little goat cheese wouldn’t hurt, either.
1/4 cup champagne vinegar
Zest of 1 grapefruit and 2 tablespoons of juice*
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1/2 cup extra virgin olive oil
Place the vinegar through white pepper in a blender and blend until smooth.
With the motor running, slowly drizzle in the olive oil until smooth. Set aside.
First zest grapefruit, then peel and section. Save the sections to garnish the salad, and squeeze the juice needed for the recipe from the pulp after removing the sections.
Keywords: vinaigrette, champagne vinegar, grapefruit juice