for 4 person

Salad

1	pink grapefruit
½ dl	olive oil
2 tbsp	balsamic vinegar
1 dl	grapefruit juice
1 ½ tbsp	birnel (pear syrup)
½ tsp	salt
a little	pepper
200 g	washed, prepared kale

To serve

50 g	salted, roasted almonds, coarsely chopped

How it's done

Salad

Slice off the top and bottom of the grapefruit, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes and retain the juice (approx. 4 tbsp). Set aside the grapefruit segments. In a bowl, combine the oil, balsamic, grapefruit juice and pear syrup with the retained grapefruit juice, season. Add the kale, knead well by hand for approx. 2 mins., cover and leave to infuse in the fridge for approx. 2 hrs. Add the reserved grapefruit segments, mix.

To serve

Plate up the salad and sprinkle the almonds on top.

Show complete recipe