Grapefruit Salad

Serves 4

• Leaf Lettuce ( Boston is my favorite)

• 2 Grapefruit

• 3 ounces of goat cheese

• Pecans

• 2 T. Maple syrup

• Salt and pepper

• 2 T. of olive oil

• 4 T. Cider Vinegar

Divide washed lettuce into 4 salad bowls or plates. Section grapefruit segments into a bowl, collecting juice. Top greens with grapefruit. In a bowl combine pecans, maple syrup and 1 T. of olive oil, mix well and spread nuts on a baking sheet. Bake the pecans in a 400 degree oven for approximately 5 minutes. Watch carefully after 5 minutes, nuts should be nicely browned and aromatic, but they burn very easily. Cool nuts on a rack.

Slice goat cheese into rounds or crumble over grapefruit.

Top with cooled nuts.

Dressing: You'll just have to trust me and try this. Although I prefer my dressings on the oily side, my daughter does not. You won't miss lots of oil—I don't, and I'm an oil addict. This vinegar is sooo great and slightly thick.

• 3 T. L'Olivier Passion Fruit Vinegar (the canary diamond)

• 1 T. reserved grapefruit juice

• 1 T. olive oil

• Salt and pepper to taste