Spring Salad with Grapefruit & Feta

By SpartyGreenMom

Bibb & Boston, both butterhead lettuces, can be used interchangeably. They're often sold in plastic clamshells with their roots attached.

Ingredients

• 1/2 cup pine nuts, toasted
• 1/2 cup extra-virgin olive oil
• 2 shallots, finely chopped
• 2 Tbsp white wine vinegar
• 1/4 cup sour cream
• 2 Tbsp finely chopped fresh tarragon
• 8 cups butter lettuce, mustard greens, and or spinach
• 1 small fennel bulb, trimmed, halved, cored, and sliced into thin wedges
• 1/2 medium cucumber, thinly sliced
• 2 medium pink grapefruit, peeled and cut into 1/4 inch think slices
• 4 oz crumbled feta cheese
• Smoked turkey breast (optional)

Preparation

Step 1

In medium skillet, combine pine nuts and 1 Tbsp olive oil. Heat over low to medium heat 3-5 minutes or until toasted. Season with sea salt.

For dressing, in a small bowl whisk together shallots, vinegar, 1/2 tsp sea salt, and 1/4 tsp ground black pepper
Whisk in remaining olive oil, sour cream, and tarragon.

In a large bowl toss together lettuce, fennel, and cucumber. Add dressing; toss to combine. Add grapefruit and cheese; toss gently to combine. Top with pine nuts and turkey, if desired.

Makes 4 servings.