Whisk 2 tablespoons each grapefruit juice and olive oil, 1 tablespoon mayonnaise, 2 teaspoons honey mustard, 1 teaspoon poppy seeds and 1/2 teaspoon kosher salt. Toss with 1 chopped romaine heart and 1 chopped head frisee, some walnuts, grapefruit segments and sliced shallot; season with salt and pepper.
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine
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