Grapefruit and Arugula Salad with Almond Oil
Toast the almonds in advance, if desired. Place them in a small skillet coated with Teflon® non-stick and shake the pan over medium heat until they turn a light brown. Remove from the pan immediately and reserve for the salad.
To begin, peel one half of the grapefruit as follows: Using a sharp knife cut away the ends of the grapefruit skin. Stand the fruit on an end and make vertical cuts (through the grapefruit skin and the pith) 1 inch apart around only half of the grapefruit. Working over a bowl, peel away the 1-inch strips of skin and pith, catching any juice and allowing the segments from the skinned half of the grapefruit to fall into the bowl. Remove these segments to a plate. Squeeze out the juice from the remaining un-cut half of the grapefruit.
Whisk together the lemon, lime, honey, salt, and 2 tablespoons of the grapefruit juice. Whisk in the oil. Drizzle a tablespoon of the dressing over the grapefruit sections. When ready to serve, toss in a bowl with the arugula and stir in the almonds. You can drink any remaining grapefruit juice or save for another recipe.