When supreming grapefruit with a paring knife, do so over a small bowl to capture any juice. Once you have removed all the grapefruit sections, squeeze the grapefruit pith to extract any leftover juice into the bowl.
- 2 large, underripe peaches, pitted and sliced into 6 wedges
3 tablespoons grapeseed oil or olive oil, plus more for brushing
1 grapefruit, supremed, juice reserved and kept in a separate bowl
1 tablespoon honey
Salt and freshly ground black pepper, to taste
4 cups arugula
3 scallions, finely sliced
- Preheat grill to medium. Brush peach wedges with oil. Grill for 5 minutes until slightly soft and char marks form on each side of the flesh. Remove from grill and allow to cool slightly.
- In the bowl with reserved grapefruit juice, whisk together juice, honey, and oil. Season with salt and pepper to taste.
- In a separate large salad bowl, toss arugula, segmented grapefruit, grilled peaches, sliced scallions, and vinaigrette. Toss well to combine and serve.
- Greens , Salads
- North American
- Serves 4.