Grapefruit-Cranberry Salad over Heirloom Greens for 2

• 2 tablespoons fresh red grapefruit juice
• 2 tablespoons walnut oil or 2 tablespoons grapeseed oil
• 2 tablespoons red wine vinegar
• 2 teaspoons chopped fresh chives
• 2 teaspoons agave nectar (I used blackberry honey this time) or 2 teaspoons honey, softened (I used blackberry honey this time)
• 1 pinch salt
• 10 ounces red leaf lettuce (I used organic 'Red Velvet' and 'Freckle' lettuces)
• 2 tablespoons dried cranberries
• 1 large yellow grapefruit, sectioned (10 to 12 sections)
• 4 -6 slices red onions (reduce amount if serving just 2)
• 14 cup welsh white cheddar cheese (cubed small or shredded, changed from standard cheddar)
• 2 tablespoons roasted salted sunflower seeds
• cracked black pepper, to taste

1. Note: Serves two as a main dish meal or four as a side salad.
2. DRESSING: Combine all dressing ingredients in small glass measuring cup.
3. Whisk vigorously.
4. Dressing is best prepared at least 1 hour in advance.
5. SALAD: Divide each salad ingredient equally between 2 (or 4) plates; set aside.
6. Pour dressing evenly over each salad just prior to serving.
7. Garnish with the sunflower seeds.
8. Serves 2 as a meal or 4 as a side salad.

fresh red grapefruit juice, walnut oil, red wine vinegar, fresh chives, honey, salt, red leaf, cranberries, yellow grapefruit, red onions, welsh white cheddar cheese, sunflower seeds, cracked black pepper

Taken from www.food.com/recipe/grapefruit-cranberry-salad-over-heirloom-greens-for-2-382409 (may not work)