Servings: 4
Products Used: Artisan Romaine

Ingredients

• 2 heads Tanimura & Antle Artisan Romaine, chopped or torn
• 2 ruby grapefruits, cut into sections without the white membranes
• 1/2 cup Walnuts, toasted
• 1-2 oz.Creamy goat cheese, crumbled

For the Dressing

• 1/3 cup fresh lemon juice
• 1/4 cup grapefruit juice
• 1 tbsp honey
• 1 cup extra-virgin olive oil
• 2 tbsp cup minced shallots
• 2 teaspoons minced chives
• ¾ tsp Kosher salt
• ¼ tsp ground black pepper

Directions

1. Pre-heat oven to 350 degrees.  While the oven is pre-heating, cut or tear Artisan Romaine into bite-sized pieces.
2. Wash the Artisan Romaine and pat dry with a paper towel. Set aside.
3. Place walnuts on ungreased, shallow pan or rimmed cookie sheet to prevent spillage. Bake 5 to 10 minutes or until golden brown. (TIP: Bake more than the ½ cup needed for this recipe and save for later!)
4. Remove pan and set aside to cool.
5. While walnuts are cooling, whisk together all dressing ingredients in small bowl or shake in a small jar – add the olive oil last.
6. Once walnuts have cooled, chop or break pieces to the size of your liking and set aside.
7. Cut grapefruit into sections and remove the white membranes.
8. Toss together all salad ingredients in a large bowl.
9. Drizzle about ½ cup of the dressing onto the salad and toss together until well distributed. Serve remaining dressing on the side for your guests.
10. Season with salt and pepper to taste.