|2||Grapefruits, one for juice, one for flesh|
|1 teaspoon||Dijon mustard|
|½ cup||La Tourangelle Toasted Almond Oil|
|1 handful||Mixed greens|
|½ cup||Slivered almonds, toasted|
Juice one grapefruit (you should end up with about 1/2 cup of juice) and stir in honey until it is dissolved. Add Dijon mustard and whisk in almond oil.
Peel the remaining grapefruit with a knife making sure to remove all the bitter pith. Either slice into rounds or filet each individual section.
Toss all the ingredients together and serve.
Yield: 4 servings.