GRAPEFRUIT, GOAT CHEESE & PINE NUT SALAD

SERVES 4

Make this citrusy salad in the colder months when the produce section of the grocery store is looking a little sad without the abundant variety of August. Shredded Brussels sprouts stand in for some of the greens, and goat cheese and pine nuts provide a lush counterpoint to the citrus. If you prefer, you can substitute two navel or Cara Cara oranges in place of the grapefruit, or use 3 or 4 tangerines.

1 Ruby Red grapefruit

DRESSING

¼ cup extra-virgin olive oil

1½ tablespoons apple cider vinegar

1½ teaspoons honey

Kosher salt and freshly ground black pepper, to taste

SALAD

4 cups packed mixed greens

1 cup shredded Brussels sprouts

1 English cucumber, peeled and thinly sliced into half-moons

3 ounces goat cheese (chèvre), crumbled

¼ cup pine nuts or sunflower seeds, lightly toasted

Using a sharp knife, cut the peel and white pith from the grapefruit; discard. Working over a small bowl, cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from membranes into a lidded jar; add any accumulated juices from the bowl with the segments.

MAKE THE DRESSING: To the jar with the grapefruit juice, add the olive oil, vinegar, honey, and generous pinches of salt and pepper. Cap the jar and shake vigorously. (Alternatively, whisk the ingredients together in a medium bowl.)

ASSEMBLE THE SALAD: In a large bowl, combine the grapefruit segments with the greens, Brussels sprouts, and cucumber slices. Drizzle with the dressing and toss gently to combine, then top with goat cheese and nuts. Serve right away.