Grapefruit, Beet, and Blue Cheese Salad

• 1/2 bunch watercress, coarse stems discarded
• 1 grapefruit, peel and pith cut away with a serrated knife and sections cut free from membranes
• 1 ounce chilled fine-quality blue cheese, cut into small thin slices
• 2 peeled cooked beets, grated coarse (about 1 cup)
• 4 teaspoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• coarse salt to taste
• coarsely ground pepper to taste

1. Divide watercress between 2 salad plates and arrange grapefruit sections and cheese decoratively on top.
2. In a small bowl toss together beets, 2 teaspoons oil, and vinegar and divide between salads.
3. Drizzle salads with remaining oil and season with salt and pepper.

knife, blue cheese, beets, extravirgin olive oil, balsamic vinegar, salt, ground pepper

Taken from www.epicurious.com/recipes/food/views/grapefruit-beet-and-blue-cheese-salad-11613 (may not work)