• Several cups of fresh baby spinach
  • Several cups of fresh arugula
  • 1 grapefruit, peeled and sliced into chunks
  • 1 avocado, peeled and sliced
  • 1/2 pound good quality bacon (I prefer uncured from a local farm or black forest bacon), cooked (pan fried or oven, whichever you prefer), and sliced into small chunks
  • 3 large shallots
  • a handful of pecans
  • a handful of grape tomatoes, sliced in half
  • 1/4 cup gorgonzola cheese crumbles
  • 3/4 cup olive oil
  • 3 cloves garlic, sliced
  • 1/2 lemon or a few tablespoons of fresh grapefruit juice
  • 1 tablespoon champagne vinegar
  • salt and pepper


Make vinaigrette

  1. Put olive oil in a small saucepan and put on medium-high. Add 3/4 of the shallot slices and fry for a few minutes until golden brown. Remove shallots from oil with a slotted spoon and set aside to top salad with.
  2. Reduce heat to low, add garlic slices to oil and let simmer for about 15 minutes. Remove and discard garlic slices. Put shallot/garlic flavored oil into a small bowl.
  3. Squeeze fresh lemon or grapefruit juice into bowl with oil. Add champagne vinegar, salt, pepper, and remaining fresh shallot slices.

Make salad

  1. Wash greens with hot water (helps to wilt them a bit) and add to bowl. Toss with vinaigrette.
  2. Top with bacon, tomatoes, grapefruit, nuts, avocado, tomatoes, gorgonzola, and fried shallots. Serve at room temp.