Grapefruit and Watercress Salad

Serve with 2010 or 2011 dry Pinot Grigio Rose

2 Pink Grapefruits, sectioned and chopped
1 Papaya (about 1lb) peeled and sliced in ¼” slices
2 Tablespoons fresh Grapefruit Juice
1 Teaspoon grapefruit zest
1 ½ Tablespoons dry Pinot Grigio rose or White Wine Vinegar
2 Tablespoons Fruity Olive Oil
Sea Salt & fresh ground Pepper
1 bunch Watercress tough stems removed and carefully rinsed*

Preparation: In a small bowl whisk together zest, Grapefruit juice, vinegar and olive oil to make a dressing. Season with salt & pepper. Place watercress on a serving platter and drizzle with dressing. Top with the grapefruit and papaya slices. Toss slightly and serve immediately. *a note about Watercress. It’s a lovely spicy salad green. You need to make sure it’s fresh and green. Occasionally I see watercress in stores that’s kind of gray and wilted. Old watercress smells and tastes like feet. Yuck. If you can’t find it at your Farmer’s Market or though a Community Supported Agriculture program, Vons carries hydroponically grown watercress in bags that is delicious. Make sure to trim off as much of the stem as you can, it’s really tough.  If you can’t find watercress (or only find the feety-smelling kind, use arugula).

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