2Grapefruit - segmented and the juice saved(Only use the Juice if mixing the dressing by hand)
¼cupbrown sugar
½clovefresh garlic - minced
1tablespoonApple cider vinegar
1sprig fresh rosemary
1teaspooncrushed black peppercorns
1teaspoonsalt
Instructions
Peel and segment the 2 fresh grapefruits. If mixing by hand, juice the fruit and set aside.
Mince the garlic and fresh rosemary and add to the grapefruit.
Mix the salt, pepper and apple cider vinegar and brown sugar in with the fruit, garlic and herb.
Use a blender and blitz until smooth. Alternatively whisk all the ingredients vigorously in a bowl.
Add in the oil and blitz (or whisk) again until the grapefruit dressing becomes thick and creamy.
Re-season the vinaigrette with salt and a little sugar if it is very tart.
Store the grapefruit vinaigrette in a glass container such as a mason jar. The dressing will keep in the fridge for up to 3 weeks.
Notes
If using olive or coconut oil, note that the oil will solidify in the fridge during storage. The oil will liquefy again at room temperature at which point the dressing simply needs to be vigorously mixed.
Nutrition
Calories: 2334.4kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.