Delicious! Arugula, Texas Ruby Red and Homemade Vinegrette
One more recipe to go with this week’s fresh shares of farm veggies.
This one comes from our resident black smith and member, Anne Woods who raves about how delicious and easy this recipe is.
And, Texas Ruby Red Grapefruits are in season RIGHT NOW! So you’ll be finishing out local, and seasonal with this one…
Ingredients:
2 Texas Red Grapefruits
2 Tablespoons Fresh Grapefruit Juice
1 Tablespoon Red Wine Vinegar
4 Tablespoons Olive Oil
1 Tablespoon Honey
1/4 Teaspoon Salt
1/4 Teaspoon Fresh Ground Black Pepper
5 Cups Arugula
1 Avocado, cubed
Instructions:
Halve the grapefruits. With a sharp knife, slice between the membranes. Remove the segments from 1 1/2 of the grapefruits. Juice the remaining half and set aside.
Whisk together grapefruit juice, red wine vinegar, olive oil, honey, salt and pepper. Place grapefruit segments in dressing. Let stand for 5 minutes.
Lay out arugula on serving plates, top with avocado chunks and ladle on grapefruit dressing.
Vino Vino does a version of this that includes sliced roasted beets and is amazing and even more seasonal. You can also just make the vinaigrette from just Ruby Red juice and high quality olive oil.