1 pink grapefruit
1
white grapefruit
1/2
cup fresh mint leaves
1
cup fresh sorrel leaves
1/4 cup
Italian parsley
1/2
cup fresh basil leaves
1 1/2
tablespoons olive oil
Salt and
pepper
DIRECTIONS
1.
Peel and segment pink
grapefruit.
2. Peel and segment white grapefruit. Reserve 3
tablespoons juice; save the
remainder for other uses.
3. Rinse mint, sorrel, parsley, and basil;
gently pat dry. Stack basil
leaves and cut crosswise into
thin strips. Mix herb leaves and
cut basil. Mound herb mixture
equally on plates.
4. In a small bowl, mix reserved 3 tablespoons
white grapefruit juice and oil.
Drizzle half the dressing evenly
over herbs.
5. Arrange pink grapefruit and white grapefruit
segments on herbs. Drizzle
segments equally with remaining
dressing. Add salt and pepper to
taste.
