Chef Diana’s Citrus and Pear Salad

Chef Diana’s Citrus and Pear Salad

1 grapefruit, halved and scored and sprinkled with brown sugar 1 pear, sliced in slivered strips Spring lettuce mixture Baby spinach Pomegranate seeds ½ red onion thinly sliced Tomatoes to garnish

Directions: Place grapefruit topped with brown sugar under the oven broiler for approximately 5 minutes. Sauté pear strips over medium heat in tablespoon butter and sprinkle 1 tablespoon brown sugar into pan and gently stir in, cooking for about 4-5 minutes until pears are caramelized. Assemble lettuce, onions and spinach together in a large bowl. Scatter grapefruit pieces, allowing grapefruit juices to drip into the salad, and pears on top. Sprinkle pomegranate seeds over the entire salad. Dress salad with the chilled Pear/Lemongrass Vinaigrette. Pear/Lemongrass Vinaigrette 1 cup extra virgin olive oil ½ cup pear/lemongrass balsamic vinegar 1 tablespoon Dijon mustard Salt and pepper to taste Directions: Wisk all ingredients together and refrigerate until ready to use.


Pear/Lemongrass Vinaigrette
1 cup extra virgin olive oil
½ cup pear/lemongrass balsamic vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste

Directions: Wisk all ingredients together and refrigerate until ready to use.