Directions

  1. Peel grapefruits and oranges, section fruit, and set aside.
  2. Thinly slice pears lengthwise and brush with lemon juice.
  3. Shingle pears on one side of a platter. Sprinkle pears with mint and pomegranate seeds. Arrange kale blend in a line on the other side of the platter. Scatter grapefruit and orange segments along with haricots verts and walnuts on top. Drizzle dressing over the salad and pears. Add a garnish of kale leaves around the platter.

    Citrus-Dressing: Whisk together 1/4 cup grapefruit juice, 2 tablespoons rice vinegar, 1 tablespoon olive oil, 1/2 teaspoon chopped mint leaves, salt and pepper to taste.

Tips & Tricks

Serve this salad as a first course and arrange the salad on six serving plates.