To suprême a grapefruit means to separate the segments by removing the skin, pith, membranes, and seeds.
Makes 2 servings Total time: 10 minutes
1 ruby red grapefruit
1 Tbsp. each vegetable oil and white wine vinegar 11/2 tsp. minced shallots 1/2 tsp. each Dijon mustard and honey
1 bunch watercress (4 cups) 2 oz. Pecorino Romano, shaved (optional) Salt and black pepper to taste
Suprême grapefruit, then squeeze juice from membranes; reserve segments and juice separately.
Whisk together 2 Tbsp. reserved grapefruit juice, oil, vinegar, shallots, Dijon, and honey for the vinaigrette.
Toss watercress, Pecorino Romano, and grapefruit segments with vinaigrette; season with salt and pepper.
Per serving: 192 cal; 12g total fat (0g sat); 0mg chol; 44mg sodium; 14g carb; 2g fiber; 9g protein