Bibb Lettuce with Grapefruit Shallot Vinaigrette

Bibb Lettuce with Grapefruit Shallot Vinaigrette

Ingredients:
2 shallots, peeled and sliced (about ¼ cup)
½ cup plus 1 tablespoon extra-virgin olive oil
⅓ cup plus 1 tablespoon grapefruit juice
1 teaspoon organic cane sugar
1 teaspoon Dijon mustard
1 tablespoon orange marmalade
1 teaspoon fresh rosemary
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 head Bibb lettuce
1 grapefruit, peeled and cut into segments
½ cup ricotta salata (1 ounce), shaved with a vegetable peeler
¼ cup hulled sunflower seeds

Directions:
In a small saucepan, sauté the shallots in 1 tablespoon of the olive oil for about 4 minutes.
Sprinkle with 1 tablespoon of the grapefruit juice and the teaspoon of sugar. Cook on low
for 8 to 10 minutes.
Whisk in the the rest of the grapefruit juice and mustard to the shallot mixture and cook
over medium-high heat until it comes to a gentle boil. Stir in the orange marmalade,
rosemary, salt, and pepper; cook for another minute.
Transfer the mixture to the blender, add the remaining ½ cup olive oil, and process for 1
minute or until smooth. Toss with the Bibb lettuce, grapefruit segments, ricotta salata, and
sunflower seeds, and serve. Save the remaining vinaigrette, if any, refrigerated for up to 5
days.
Summer Corn and Avocado Salad with Cilantro Buttermilk
Dressing
serves 4
There’s nothing like sweet, crunchy corn cut right off the cob—and tossing it with avocado
and a creamy buttermilk dressing takes the deliciousness to an even higher elevation. To
stretch this salad a little further, add in a few cups of arugula leaves.
For the dressing