Ingredients Jump to Instructions ↓

  1. 2 x pink grapefruits (including about 3 tbsp of grapefruit juice)

  2. 1 x avocado

  3. 100g mixed salad leaves

  4. 50g walnut halves, chopped

  5. 120g Parma ham, torn (or you could use another thinly sliced cured meat such as Serrano ham)

  6. 110g blue cheese, such as Gorgonzola or Dolcelatte, sliced dressing:

  7. 2 tbsp walnut oil

  8. 1 tbsp olive oil

  9. 2 tbsp clear honey salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Peel the grapefruits and segment, making sure that all the pith is removed. (Hold over a bowl to catch any juices that might escape. You will need about 3 tablespoons of juice to add to the dressing). Make the dressing by whisking the walnut and olive oil together with the honey and grapefruit juice. Season to taste. Peel, stone and slice the avocado. Toss the leaves, grapefruit segments, walnut halves and avocado slices with half the dressing and the place on to 4 serving plates or bowls. Divide the ham and cheese between the 4 plates. Drizzle over the remaining dress and serve immediately.


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