Ingredients

2 ruby grapefruits 1 tablespoon white wine vinegar 1 teaspoon honey Dijon mustard 1/4 teaspoon salt Pinch of freshly ground pepper 1/3 cup olive oil 1 tablespoon minced fresh basil 1 small head radicchio, cored and thinly sliced 1 jicama, about 1/2 pound, peeled and cut into matchsticks 2 avocados, peeled, pitted and cut into chunks

Description

To Make Candied Pecans For Sprinkling In The Salad, Line A Baking Sheet With Parchment Paper. In A Saucepan Over Medium Heat, Bring 1/2 Cup Sugar And 1/4 Cup Water To A Boil And Cook Until Light Amber. Add 1 Cup Pecan Halves, Swirl The Pan, Then Pour Onto

View Full Recipe