The acidic grapefruit lends brightness to the earthy and peppery flavors of the arugula, while avocados give buttery texture and mangoes add sweetness.

INGREDIENTS

For the Salad

1 bunch young arugula

1/2 cup pine nuts

1 white grapefruit

2 cups mesclun mix

2 avocados, pitted, peeled, and sliced

1 mango, peeled, pitted, and sliced thin

For the Dressing

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 clove garlic, minced

Pinch ground cayenne

Salt and freshly ground black pepper

PREPARATION

1.    Trim off and discard the thick stems from the arugula. Wash the leaves in cold water until all grit is removed and drain thoroughly.

2.    Toss the pine nuts in a small dry skillet over medium heat until toasted light brown. Set aside to cool.

3.    Cut off the top and bottom of the grapefruit, then cut down along the sides to remove the peel and bitter white pith. Section the grapefruit into a bowl. Squeeze the juice out of the membrane and peel trimmings into a small cup and add any juice that collects in the bowl. If you don’t have 3 tablespoons of juice, squeeze a section or two. Reserve this juice for the dressing.

4.    Toss the arugula with the mesclun and the toasted pine nuts. Divide onto 4 plates. Lay grapefruit segments, avocado slices, and mango slices alternately in a circle on the salad. Whiz the dressing ingredients with the reserved grapefruit juice in a blender for a few seconds until it looks creamy, and immediately drizzle over the salads.