Grapefruit Vinaigrette

We are inundated with greens right now. While, I often stick to my easy standby of store bought dressing, sometimes I want something different. Very rarely I find a store bought vinaigrette that both Curtis and I like, and I find it's much easier to make my own. I was excited to find a recipe that used grapefruit, which are easy to find both at the grocery store and farmer's markets right now.

This recipe couldn't be any easier. I mixed the vinaigrette in an old (clean, don't worry) dijon mustard jar, but any small jelly type jar works great. We had this on top of an arugula and spinach mix. It was tasty, but not overpowering.

Grapefruit Vinaigrette
from Bon Appetit

2 T freshly squeezed grapefruit juice
1 T white wine vinegar
1/4 c extra virgin olive oil

Pour grapefruit juice and vinegar into a small glass jar. Shake briefly. Add oil and vigorously shake into vinaigrette is well blended. Pour immediately over greens (particularly good with arugula). This makes enough for 4 servings.

Grapefruit Yogurt Cake

Ever since seeing this recipe on Joy the Baker, I've wanted to make it. I've been looking all winter for recipes that use grapefruit and for the most part have come up with not much of anything at all except fancy fruit salads. This is the recipe I've been looking for.

It was pretty easy to make. M had fun helping me stir, I didn't even use an electric mixer--it was easy to do all by hand. By far my favorite part of the whole recipe was mixing the grapefruit rind into the sugar. The smell reminded me of the chewy grapefruit candy I buy in bulk at Central Market when I splurge. It was divine. I could have stood there and just inhaled all afternoon.

The recipe tells you to use a bundt springform pan. I had a bundt pan and a springform pan, but not a bundt springform pan. I resisted the urge to run to Crate and Barrel in search of one and decided in favor of the bundt pan over the springform pan. I made sure to generously butter and flour the bottoms, sides, and center tube of the pan, but still worried as I put the wonderful smelling cake in the oven that I would never ever, ever get it out of the pan in one piece. I needn't worried as the picture attests. A well greased and floured bundt pan will work just fine.

The cake was a hit with everyone. M at first balked at eating it because Curtis said it reminded him of lemon cake. M's response-I don't like this. I don't like lemons. That didn't bother us. Eventually (when she learned there was no other dessert options), she had a piece and decided it was pretty good.