Description
Winter greens are topped with delicate grapefruit and crab for a light salad that provides a break from the rich flavors of the soup and the main course to follow.

Ingredients

• 2 bunches watercress, washed and dried
  
• 1/2 pound Belgian endive, washed, dried and torn into pieces
  
• 3 cups baby spinach or arugula, washed and dried
  
• 2 cups lump crab meat
  
• 3 ruby grapefruits, peeled and segmented
  
• Dressing
  
• 2 cups dry white wine (Fume Blanc or Chardonnay)
  
• 2 medium shallots, peeled and finely minced
  
• Grated zest of 1 large lemon
  
• 2 tablespoons fresh lemon juice
  
• 1 tablespoon white wine vinegar
  
• 1 teaspoon salt (more if needed)
  
• 1/2 teaspoon freshly ground black pepper
  
• 1 to 1-1/2 cups extra virgin olive oil
  
• 1 cup pomegranate seeds (optional)

Preparation
For the vinaigrette, place wine in saucepan and bring to a boil. Turn down to simmer and reduce to 1/2 cup liquid. Remove from heat and add shallots and lemon zest. Let cool to room temperature.

Transfer to a bowl. Whisk in lemon juice, vinegar, salt and pepper. Continue whisking and add oil; stop to taste (you may not need all the oil). Dressing should be tangy and full flavored. Set aside. Dressing can be made 2 days in advance and refrigerated.

In large bowl, toss together greens, crab and grapefruit. Pour dressing over salad and toss to coat evenly.

Nutrition
no information available

Serves
Makes: 8 servings

Variations
no information available