Arugula-Chicory Salad with Grapefruit and Pine Nuts

This salad is based off a salad from Gourmet, with the original recipe calling for tomatoes. Boring. And definitely not in season. However my mind wandered back to this great salad I made with grapefruit and bacon (in my meat-eating days...). The tangy grapefruit and crunchy, salty bacon worked so well together I have been dying to add grapefruit to a salad again. And I am so glad I did. Because if there is something other than bacon that complements grapefruit so well, its pine nuts! And without the artery-clogging fat. (Just saying). Seriously this salad is so simple, but I love how the peppery arugula, buttery pine nuts and juicy, sweet grapefruit come together. The chicory adds a great crunch and you can’t help but mop up the extra juice from the grapefruit with the tangy goat cheese baguettes. Honestly see if you can try.

Arugula-Chicory Salad with Grapefruit and Pine Nuts
serves 4

for vinaigrette
2 t red wine vinegar
1 t fresh lemon juice
1 t Dijon mustard
3 T olive oil

for salad
1/2 lb arugula
1/2 head (2 c) chicory, torn into pieces
1/4 c pine nuts, toasted
1 grapefruit, peeled and sectioned
salt and pepper

In a small bowl, whisk together vinegar, lemon juice, mustard, and olive oil. Toss arugula, chicory, pine nuts, and grapefruit in a large bowl and add vinaigrette. Season to taste with salt and pepper. Serve with toasted baguette slices topped with fresh, local goat cheese.