Ingredients
For the viniagrette:
1/4 cup olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon RawSpiceBar's Applewood Smoked Sea Salt
For the salad:
1/2 cup blueberries
1/2 cup rice vinegar
1/2 small fennel bulb, thinly sliced
2 cups frisée, watercress or lettuce of choice
2 medium ruby red grapefruits, peel and white pith removed, flesh sliced into 1/4"-thick rounds
Freshly ground black pepper
Preparation
