Spring Greens with Soppressata and Grapefruit

     Citrus... I eat a lot of it.  Oranges, clementines, lemons, and limes.  There are always bags, bowlfuls and refrigerator drawers filled with them in my house.  Grapefruit ?  I like it, but my consumption of grapefruit is dramatically less than other citrus.  Lately, however, something's changed  -- I can't get enough of it!  I've been going through food magazines, cookbooks and searching online for recipes with grapefruit as an ingredient, tagging anything and everything that sounds good. 
      I just made this salad of greens, soppressata and grapefruit for my lunch.  Sopressata salami is another big favorite of mine.  I combine it with cantaloupe and a white wine vinaigrette during the summer months... Oh... I can't wait!   But until then, I will continue to eat my soppressata with grapefruit.

> Spring Greens with Soppressata and Grapefruit
     adapted from Bon Appétit | April 2001

• 2 large red grapefruit
• 1 small shallot, minced
• 1 tablespoon white wine vinegar
• Addition fresh grapefruit juice
• 6 tablespoons extra-virgin olive oil
• 5 ounces mixed baby greens
• 4 ounces thinly-sliced soppressata
• sliced almonds, toasted
• Parmesan cheese shavings

1.  Cut the ends off of the grapefruit, then slice away citrus peel and white pith.  While holding grapefruit over a bowl to catch juices, cut between membranes to release segments.
2.  Combine shallot and vinegar in a small bowl.  Let stand 15 minutes.  Add enough grapefruit juice to collected juices to measure 1/4 cup; whisk into vinegar.
Whisk in olive oil, and salt & pepper to taste.
3.  Place greens in a bowl and drizzle with the dressing to coat (you may find that you don't need all of the dressing).  Divide salad among 4 plates.  Scatter soppressata over each.  Top with grapefruit, toasted almonds, and Parmesan.
                                                         ENJOY!                                          
   

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