As promised, here is the salad that got me through the winter. This is what you make when it's all slush and gray and cold out, you desperately need something fresh and bright and bitter and green, and the grapefruit are marvelously abundant and virtually nothing else is.
This salad does the trick every time.
Start by supreming one large grapefruit. You can substitute two or three blood oranges, or use a combination, but I find it much harder to remove the pith from blood oranges. Make sure you save the juice that inevitably squirts out.
Set your grapefruit aside, and thinly slice one fennel bulb and one medium shallot.
You can stop there, or bulk up the salad with one pound baby arugula, washed and dried well.
Crumble in one-third cup blue cheese.
The dressing is simple, so you'll want to use high quality ingredients: about one third cup olive oil, one quarter cup balsamic vinegar and any leftover citrus juice from when you were removing the pith.
J and I had just won a bottle of fruity arbequina olive oil from We Olive (if you donated to fund heart disease research, they entered you into a raffle), so I used that and it was perfect.
Toss everything together thoroughly, making sure that your salad is evenly coated with olive oil and vinegar. As you're tossing, the blue cheese breaks down and makes everything creamy and delicious. Add salt and pepper and you're ready to go.