BULGUR, APRICOTS AND GRAPES IN GRAPEFRUIT VINAIGRETTE

Makes 6 servings

1 cup medium bulgur (whole wheat, if desired)

½ cup peeled pistachios or cashews, raw

1 fennel, without thick pieces, sliced thinly with a vegetable slicer

15 dried apricots, sliced thinly

1 cup black grapes, halved, or ½ cup pomegranate seeds, raisins, or dried cranberries Bunch of baby spinach or arugula, rinsed, dried and chopped finely

Grapefruit vinaigrette:

¼ cup (60 ml.) olive oil

¼ cup (60 ml.) fresh lemon juice

2 Tbsp. red fresh grapefruit juice or pomegranate juice

2 Tbsp. honey or silan

1 tsp. soy sauce

½ garlic clove, chopped finely

¼ tsp. salt

Place the bulgur in a large bowl and pour warm (but not boiling) water on top. Mix and drain. Repeat process a number of times. Return drained bulgur to the bowl and pour 3 tablespoons of warm water on top. Let bulgur soak up the water for 10 minutes uncovered, mixing every once in a while. Taste bulgur, and if it’s still too hard, add one to two tablespoons of warm water. Wait another five minutes.

Heat a dry pan and brown the pistachios for five to six minutes over a low flame. Let cool and chop coarsely.

To prepare the sauce, put all the ingredients in a jar and shake well.

To prepare the salad, add the bulgur and the rest of the ingredients to a large bowl (but reserve Two tablespoons of pistachios on the side) and mix gently. Pour the sauce on top and mix. Taste and adjust seasoning. Transfer to a serving dish and sprinkle remaining pistachios on top.