photo by Bessie LaCap Photography, plate available through Piece of Clay

(Makes 4 servings)

4 cups loosely packed arugula

3 ruby red grapefruit

4 oz. Pomp & Whimsy

4 oz. brown sugar

4 oz. toasted pinenuts

4 oz. Ricotta Salata, coarsely grated

12- 16 Gooseberries (optional), washed, top bit removed and halved

Salt to taste for the dressing

Finishing salt

Citrus Pomp & Whimsy Vinaigrette (see recipe, below)

Prepare grapefruit by removing skin and sectioning with a very sharp chef’s knife, working over a glass bowl (there are various videos on YouTube which will show you how to do this if you haven’t done it before). You should have a bowl of grapefruit sections with no membrane. Save the membrane and extra grapefruit that haven’t come of with the sections.

Remove all grapefruit juice from the bowl and reserve.  Add 2 oz. of Pomp & Whimsy to your grapefruit sections and allow to sit for about 5 minutes. Using a slotted spoon, carefully remove your grapefruit sections to a baking sheet that have been lined with aluminum foil. Lay the sections out so they are not overlapping. There should be little or no liquid on your baking sheet. Sprinkle brown sugar over the grapefruit sections. If you have a chef’s torch, proceed to brulée the grapefruit sections until they start to caramelize (just on one side, the side facing up). If not, you will need to raise the oven shelf in your broiler so that it is as close to the flame as possible. Turn your oven to broil and place the baking sheet on the oven shelf. Broil until the grapefruit starts to caramelize. Watch the grapefruit sections carefully; the difference between caramelized and burnt is 15-20 seconds.

Cool grapefruit sections. Meanwhile, squeeze the reserved grapefruit membrane and collect the juice in a bowl. Add to your reserved grapefruit juice. Prepare your salad dressing using the following proportions:

Citrus Pomp & Whimsy Vinaigrette

1/4 cup grapefruit juice

1/2 shallot, minced

12teaspoon Dijon mustard

1 teaspoon Pomp & Whimsy Gin Liqueur

18 teaspoon salt or to taste

18 teaspoon pepper

1/2 cup Extra Virgin olive oil

Blend ingredients with an immersion blender or other mixer to create an emulsion between the citrus and the oil.

Toss arugula with dressing and any grapefruit sections that are not whole just before you are ready to serve the salad, if using gooseberries, toss them in as well. Plate the arugula salad. Arrange grapefruit whole grapefruit sections on top of the arugula with the caramelized side facing up, dividing them evenly between the 4 plates. Sprinkled with toasted pinenuts and grated Ricotta Salata, finish with a light dusting of finishing salt.

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