- 2 large red grapefruit
- 1 small shallot, minced
- 1 tablespoon white wine vinegar
- Additional fresh grapefruit juice
- 1 teaspoon minced fresh tarragon
- 6 tablespoons walnut oil or olive oil
- 8 cups (packed) mixed baby greens (about 5 ounces)
- 4 ounces thinly sliced soppressata or other Italian salami, cut into thin strips
- Parmesan cheese shavings
- Cut peel and white pith from grapefruit. Holding grapefruit over bowl to catch juices, cut between membranes to release segments.
- Combine shallot and vinegar in small bowl. Let stand 15 minutes. Add enough additional grapefruit juice to collected juices to measure 1/4 cup; whisk into vinegar. Add tarragon. Whisk in oil. Season with salt and pepper.
- Place greens in large bowl. Drizzle 2/3 of dressing over and toss to coat. Divide salad among 4 plates. Scatter soppressata over each. Top with grapefruit and Parmesan. Drizzle remaining dressing over and serve.