Grapefruit and Watercress Salad

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  • Level: Easy
  • Total: 10 min
  • Cook: 10 min
  • Yield: 4 servings


  1. Peel 1 grapefruit with a paring knife. Cut out the segments and squeeze out the excess juice. Whisk 1 tablespoon of the juice with 1 tablespoon white balsamic vinegar and 1 teaspoon each dijon mustard and honey; slowly whisk in 1 tablespoon olive oil and season with salt and pepper. Combine 1 bunch trimmed watercress, 1 chopped endive and the grapefruit segments in a bowl; add the dressing and toss.