Ingredients

	5 oz arugula, about 8 cups loosely packed
	2 medium grapefruit, pink, segmented, 2 tablespoons of juice reserved*
	1/2 small Vidalia onion(s), thinly sliced
	1 Tbsp olive oil
	1 Tbsp balsamic vinegar
	1 tsp honey
	1 tsp table salt
	1/4 tsp black pepper, freshly ground
	1 oz Parmesan cheese, thinly shaved (high-quality Parmesan recommended)

Instructions

• Place arugula in a large salad bowl; top with grapefruit and onion.
  
  
• In a small bowl, whisk together oil, vinegar, honey, salt, pepper and reserved grapefruit juice.
  
  
• When ready to serve, gently toss salad with dressing; sprinkle with cheese. Yields about 2 cups per serving.

Notes

• *To segment grapefruits, peel each grapefruit, making sure to remove white pith. Slice into each grapefruit section with a v-shape cut to remove the citrus from the center membranes, making sure you’re working over the bowl to catch the juice. When you finish removing the sections from each piece of citrus, squeeze the center membranes over the bowl to the release the rest of the juices. (To watch a video of this technique, click here).