Caramelized Grapefruit Vinaigrette
- 1 small pink or red grapefruit, halved through its belly
- Raw sugar
- Sea salt
- 1/4 teaspoon Dijon mustard
- 1/4 cup olive oil
- Set a small saute pan over medium high heat. Do not use cast iron. Spread the sugar on a plate and press the cut side of 1 grapefruit half in the raw sugar - it should fully coat the surface; eat the other half. When the pan is hot, lay the sugared side of the grapefruit in the pan. As the sugar melts and browns, the juices will bubble around the edge; don't let it blacken. Remove the grapefruit half to a plate and let cool.
- Squeeze the juice from the grapefruit over a strainer and into a bowl. Measure out 1/4 cup and pour this into a small bowl.
- Whisk in pinches of salt and sugar, then the mustard. Gradually whisk in the olive oil until the dressing is smooth and thickened. Taste and adjust seasoning.
pink, sugar, salt, dijon mustard, olive oil
Taken from food52.com/recipes/2556-caramelized-grapefruit-vinaigrette (may not work)