Recipe courtesy of Double Thyme
For the salad:
3 cups arugula or mesclun
1/2 Asian pear (or try other fruits, like plums, nectarines, or peaches)
1/4 cup crumbled feta or crumbled blue cheese
1/4 cup almonds, toasted (slivered or whole)
For the vinaigrette:
1 2" piece ginger, peeled and sliced
1/4 cup extra-virgin olive oil
1/4 Asian pear, cored and sliced into large pieces
1 1/2 tbsp. apple cider vinegar
2 tsp. finely grated lime zest
kosher salt and black pepper to taste
First, make the vinaigrette. Add ginger and oil to a small saucepan set over medium heat, and cook until ginger is golden about 10-15 minutes. Remove from heat and let cool. Strain ginger oil into a small bowl, discard ginger.
Purée the Asian pear, vinegar, lime zest, and black pepper in a blender until smooth. With the motor running, gradually add the ginger oil and blend until emulsified. Season the vinaigrette with salt. Set aside.
Separate the greens into two serving bowls. Peel the grapefruit and separate into sections, then cut each section in half. Cut the Asian pear into large slices. Top each salad with bowl grapefruit sections and Asian pear, then sprinkle the feta and toasted almonds over top. Drizzle each salad with the vinaigrette. Store leftover vinaigrette in a mason jar and keep in the refrigerator. Shake before using.