Drizzle this zesty dressing over mixed salad greens topped with goat cheese. Squeeze the juice from juicy grapefruit,or look for fresh grapefruit juice in the produce section of the grocery store.
1 tsp olive oil
1/2 cup chopped shallots
2 cups fresh grapefruit juice (about 3 grapefruit)
2 tbsp chopped fresh cilantro
2 tsp sugar
1/4 tsp freshly ground black pepper
2 tbsp olive oil
Heat 1 tsp oil in a large nonstick skillet over medium heat. Add shallots,cook 5 minutes or until golden brown. Stir in juice. Bring to a boil over medium- high heat;cook until reduced to 1 cup, about 6 minutes. Remov from heat,cool to room temperature.
2. Place grapefruit juice mixture,cilantro,sugar, and pepper in a food processor,process until smooth. With processor on, slowly pour 2 tbsp oil through food chute; process until smooth. store covered, in refrigerator for up to 1 week.
YIELD: 1 cup (serving size: 1 tbsp).
