Sunset Magazine's Greens With Pink Grapefruit and Borage Flowers

• 2 pink grapefruit
• 2 tablespoons roasted walnut oil (I used walnut oil) or 2 tablespoons extra virgin olive oil (I used walnut oil)
• 1 tablespoon minced shallot
• 14 teaspoon kosher salt (reduced from 1/2 teaspoon)
• 14 teaspoon pepper
• 8 cups greens (tender greens and lightly packed)
• borage fresh edible flower (be sure the plant has not been sprayed with pesticides)

1. Zest 1/2 grapefruit, then cut off outer peel and membrane from both the grapefruits.
2. Slice 3 of the grapefruit halves into thin rounds.
3. Juice the remaining grapefruit half.
4. In a small non-reactive glass measuring cup combine grapefruit zest, the reserved grapefruit juice, oil, shallot, salt, and pepper in a bowl and whisk to blend.
5. Toss greens with the dressing.
6. Reminder: do not toss the dressing with the greens until just before serving, or the greens will become soggy and wilt.
7. Spoon greens onto plates and arrange the grapefruit slices around the edges of the plates.
8. Scatter a few borage flowers on top of each serving.

pink grapefruit, roasted walnut oil, shallot, kosher salt, pepper, borage

Taken from www.food.com/recipe/sunset-magazines-greens-with-pink-grapefruit-and-borage-flowers-459946 (may not work)