Confetti Sunshine Salad

Ingredients

Vinaigrette Ingredients:

• 2 tablespoons grapefruit juice
• 1/2 teaspoon honey
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon fine sea salt
• 1/4 teaspoon Dijon mustard
• 1/4 cup olive oil
• 1 small shallot, thinly sliced
• 2 tablespoons chiffonade fresh basil

Salad Ingredients:

• 2 cups green butter lettuce and red leaf lettuce mix
• 2/3 cup grapefruit sections, cut into bite-sized pieces*
• 1/4 large avocado, cut into about 1/2-inch cubes
• 1-1/2 ounces very thinly sliced prosciutto, torn into bite sized pieces
• 1/2 ounce Pecorino Romano cheese, thin flakes
• 1 teaspoon multi-colored chocolate sunflower seeds

Instructions

1. In a small bowl whisk together until well blended, the grapefruit juice, honey, black pepper, salt, and mustard. Whisk in olive oil. Stir in shallot and basil; set aside.
2. In a medium-large bowl, toss together the lettuce, grapefruit, avocado and prosciutto; separating prosciutto pieces as needed.
3. With a fork, or slotted spoon, remove the shallot and basil from the vinaigrette. Add shallot and basil to salad; toss gently. Pour desired amount of vinaigrette on salad; toss together. Leftover vinaigrette may be refrigerated for future use.
4. Put salad into serving dish, place cheese flakes over top; sprinkle with sunflower seeds.

Cook’s notes