Frisée salad with palm hearts and citrus

Ingredients for 4 servings:

• 1 head of frisée lettuce
• 2 grapefruit(s) or (blood) oranges
• ½ tsp Dijon mustard
• 1 tbsp lemon juice
• salt and pepper
• 1 tsp red wine vinegar
• 3 tbsp olive oil, or 4 tbsp
• 1 jar hearts of palm, cut lengthwise into quarters

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Total time approx. 30 minutes

Fruity frisée salad with hearts of palm and grapefruit

Wash the frisée lettuce and tear into bite-sized pieces. Peel the grapefruit. Over a small bowl, segment the grapefruit and let the juice and segments fall into the bowl. Squeeze the remaining juice into the bowl as well. Mix the mustard and lemon juice well in a wide bowl. Add salt and pepper. Then stir in the grapefruit juice (without the segments). Whisk in the olive oil and then stir in the red wine vinegar. Add more salt if necessary. Place the hearts of palm in the vinaigrette and let stand for 15 minutes. Arrange the frisée lettuce on a serving plate. Arrange the hearts of palm and grapefruit segments on the frisée. Drizzle with the vinaigrette. Drizzle with a little more olive oil and serve.