Featured Recipe for February - Escarole and Grapefruit Salad with Red Onions

Escarole is a hearty member of the chicory family and lends itself to strong flavors. You can also use radicchio or a combination of escarole, radicchio, and other greens.

3 tablespoons extra virgin olive oil
2 teaspoons sherry vinegar
1 teaspoon balsamic vinegar
1/4 teaspoon kosher or sea salt
1 head escarole, pale inner leaves only
1/4 red onion, thinly sliced
1 grapefruit, segmented and peeled

In a salad bowl, combine the olive oil, vinegars, and salt. Taste, adding more salt if desired. Separate the escarole leaves, tearing them into bit-size pieces. Cut the onion slices into halves or thirds.

Put the leaves and onions in the salad bowl and turn to mix well. Cut the grapefruit segments in half, add to the bowl, and turn to mix well.

Serves 4