Marcus Von Albrecht
The Hawaiian red sea salt used to garnish this salad can be found at most gourmet markets. Substitute a quality fleur de sel.
Grapefruit Vinaigrette
1 red grapefruit, peeled, pureed, and strained 1 tsp (5 mL) chopped shallots 1 tsp (5 mL) lemon zest 1 Tbsp (15 mL) chopped fresh tarragon 2 free-range egg yolks 1/4 cup (60 mL) champagne vinegar 3/4 cup (175 mL) grapeseed oil
Place all ingredients, except oil and vinegar, in food processor. Process at high speed, gradually adding oil until dressing thickens. Add vinegar. Leftover dressing can be sealed and kept refrigerated for up to 1 month.
Grilled Apple
1 organic golden delicious apple 1 Tbsp (15 mL) extra-virgin olive oil
Cut and core apple into 8 segments. Brush with olive oil and place on medium-high grill. Turn once after 3 minutes.
Salad
2 cups (500 mL) mixed greens, packed 2 oz (125 g) blue cheese Pinch Hawaiian red sea salt (optional)
Crumble blue cheese and set aside 1 Tbsp (15 mL) for garnish. Toss greens with Grapefruit Vinaigrette and blue cheese. Season with red sea salt and divide salad among 4 plates. Garnish with grilled apple segments and remaining cheese.
