Sounds like summer doesn’t it? Not bone-cold December. I guess you don’t have to wait for the holiday to have a few surprises. One of my favorite local farms is experimenting with high tunnels, which means I am experimenting with FRESH LOCAL salad greens in December.
Winter is also peak season for grapefruit and citrus. All the more reason to celebrate.
Grapefruit-Mint Salad
2 Ruby Grapefruits, sectioned
1 tbs. mint, chiffonade or chopped
3 cups greens, spring mix or mache
Dressing:
Juice of 1 lemon, plus zest
2 tbs. champagne vinegar
4 tbs. olive oil
2 tbs. honey
salt and pepper to taste
Divide salad ingredients among four plates. Drizzle with dressing. You have room for some cookies now!
