1 Pink Grapefruit
1/2 Tsp Dijon Mustard
1 Tsp Glaciers’ End Hickory Syrup
2 Pkgs Sunflower Microgreens
1 Avocado, peeled, slice
DRESSING Zest the grapefruit into a small bowl. Peel off the rind
Segment the grapefruit over the bowl to catch any juices and squeeze excess juice from the membranes.
Use 1/4 cup of this juice for the dressing, whisking it with the mustard and hickory syrup,
Taste and adjust seasonings, if desired.
SALAD Gently toss sunflower microgreens in half of the dressing
.\Arrange on two plates, top with the grapefruit and avocado
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