- 1 tablespoon finely chopped shallot
- 1 tablespoon fresh lime juice
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1 small pink or red grapefruit
- 1/4 lb young mustard greens, trimmed and cut into 1/2-inch pieces (2 cups)
- 1/4 cup dried dates, pitted and chopped
- Garnish: pomegranate seeds
- Stir together shallot and lime juice in a small bowl and let stand 5 minutes. Whisk in oil, sugar, and salt.
- Cut peel and any white pith from grapefruit with a sharp knife, then cut sections free from membranes. Toss mustard greens with dates in a large bowl.
- Just before serving, toss greens with dressing and salt to taste. Divide salad between 2 plates and top with grapefruit sections.