5 handfuls of mixed field greens
1 grape fruit, cut out the flesh for wedges
1/4 C Fresh basil leaves, removed from the stem, cut into bite sized pieces
1/4 C Fresh mint, removed from the stem, cut into bite sized pieces
1 T grape fruit zest
1 T balsamic vinegar
4 T fresh grape fruit juice
Salt and pepper to taste
4 oz. olive oil
First zest the grapefruit as needed. Then peel off the skin, and remove the sections. Then squeeze the remaining grapefruit to get the juice. Combine juice, vinegar, zest and season with salt and pepper. Add olive oil.
Toss greens and herbs with dressing, then arrange grape fruit on top.