Ingredients
BALSAMIC GRAPEFRUIT VINAIGRETTE
- 6 tablespoons grapefruit juice
- ¼ cup white balsamic vinegar
- 2 tablespoons champagne vinegar
- 2 tablespoons water
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
CITRUS SALAD
- 1 small orange
- 1 small grapefruit
- 5 ounces arugula
- Balsamic Grapefruit Vinaigrette
- 3 ounces Pecorino Romano cheese
- 12 mint leaves, roughly chopped
- Flaky salt
Directions
1. To make the vinaigrette: Combine the grapefruit juice, vinegars, and water in a small bowl. To remove any pulp, strain mixture through a fine-mesh sieve into a jar with a lid. Add the olive oil, Dijon mustard, and kosher salt to the strained mixture. Secure the lid and shake well to combine.
2. To make the salad: Slice off the ends of the orange and grapefruit. Carefully remove the rind: Make shallow cuts along the curve of the fruit, just deep enough to expose the internal citrus. Place the fruit on a flat end and use a knife to cut between the peel and the flesh, following the contour of the fruit with a gentle sawing motion. Continue until all peel and white pith are removed. Once peeled, slice the citrus crosswise into ½-inch rounds, then quarter the rounds.
3. Combine the arugula with ½ cup of the Balsamic Grapefruit Vinaigrette in a large stainless-steel bowl. Toss until evenly coated.
4. Layer the salad in a serving bowl: Start with a portion of the dressed arugula, then top with one-third of the Pecorino Romano, citrus slices, and mint. Repeat layers two more times. Sprinkle with flaky salt and serve immediately.
Adapted from the spring 2026 issue of Magnolia Journal. Photography by Carson Downing. Florals by Lauren Murray of Laurel and Finch. Prop styling by Ashley Friesen. Food styling by Anna Cornett, Jamie Flanagan, and Ruby Veloz.
