Radicchio, Grapefruit and Arugula Salad

Ingredients

• 1 teaspoon pine nuts
• Sea salt
• 4 tablespoons balsamic vinegar
• 1/2 cup extra virgin olive oil
• 2 ruby grapefruits, peeled, pithed and thinly sliced
• 1 large head radicchio, hand-shredded
• 1 medium bunch arugula, washed, stems trimmed and hand-shredded
• 1/2 cup oil-cured black olives, pitted

Directions

1. Heat a dry skillet over low heat.
2. Stir in pine nuts and a generous pinch of salt; lightly pan toast for 2-3 minutes, taking care not to burn the seeds. Transfer to a small mixing bowl.
3. Whisk in vinegar and olive oil.
4. Salt to taste and whisk to combine.
5. Prepare the grapefruit and place in a bowl.
6. Pour dressing over the grapefruit and set aside to marinate for 15 minutes.
7. To serve the salad, combine radicchio, arugula and olives in a bowl.
8. Stir in grapefruit and dressing, tossing gently to coat the salad with dressing. Serve at room temperature or chilled.