Name: Ruby grapefruit & ricotta salads
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 110g (1/2 cup) caster sugar; 125mls (1/2 cup) water; 40.00 ml balsamic vinegar; 100g mixed salad leaves, washed, dried; 50g snow pea sprouts, ends trimmed; 1 small red onion, halved, thinly sliced; 125g fresh ricotta, crumbled; 3 ruby grapefruit, peeled, white pith removed; Salt & ground black pepper, to taste

Ruby grapefruit & ricotta salads

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Ingredients:

110g (1/2 cup) caster sugar
125mls (1/2 cup) water
40.00 ml balsamic vinegar
100g mixed salad leaves, washed, dried
50g snow pea sprouts, ends trimmed
1 small red onion, halved, thinly sliced
125g fresh ricotta, crumbled
3 ruby grapefruit, peeled, white pith removed
Salt & ground black pepper, to taste

Instructions:

In a large saucepan, gently heat sugar and water until the sugar dissolves, then increase the heat and boil until the syrup turns a light golden color, about 5-7 minutes.
Arrange fresh salad leaves, delicate snow pea sprouts, and thinly sliced red onion on elegant serving plates. Generously sprinkle creamy ricotta cheese over the colorful salad.
Take the syrup off the heat and carefully stir in the vinegar to avoid splattering. Place it back on medium heat and stir for 1 minute. Use a sharp knife to remove grapefruit segments by cutting close to the white membranes on both sides. Add the segments to the syrup and gently coat them. Spoon the grapefruit over salads and drizzle with any leftover syrup.

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