GRAPEFRUIT YOGURT

Yields 3 servings

Ruby red grapefruit has a wonderful natural sweetness. We love the way it pairs with the tartness of a thick yogurt and our crunchy granola. A drizzle of fragrant local honey is a sensational way to bring this dish together.

1 large or 2 small ruby red grapefruit

1½ cups labneh or Greek yogurt

¾ cup Julia’s Granola (recipe above)

3 tablespoons honey

1 mint sprig

To supreme your grapefruit (or any citrus): Begin by cutting ½ inch off the top and bottom of the grapefruit. Standing the grapefruit securely on a cutting board, use your knife to follow the natural outer curve of the fruit, removing only the outer skin and white pith and as little of the flesh as possible. Once the fruit is skinned, notice the natural segments and cut along the inside of the membranes in a V shape. You will end up with segments of grapefruit without any membrane.

Divide the grapefruit among three small bowls. Scoop 2 heaping tablespoons (roughly ½ cup) of labneh into the bowls next to the grapefruit. Add ¼ cup of the granola between the yogurt and fruit. Drizzle honey over everything. Finish by placing a few mint leaves on top of each other, rolling them up, and thinly slicing them crosswise into thin strips. Garnish each bowl with a little mint.