Red Leaf Lettuce, Apple & Grapefruit Salad with Key Lime Vinaigrette

As the smog of midsummer weighs down on us all, an airy salad and its no-cook assembly becomes very appealing. So this is just a short post to share an impromptu salad I arranged and ate. During a recent farmers' market trip, I found a bulk deal on greens irresistible and returned home with an armful of kale, swiss chard, and this red leaf lettuce. I tore up the leaves, added grapefruit and apple from the fruit bowl, and stirred up a dressing of balsamic and key lime juice. The result was tart and light: a tropical salad that feels like it's cleansing the palate. Smooth, rich goat cheese tempers the crisp greens, while a fingerful of pepper eases the salad away from too much sweetness.

Red Leaf Lettuce, Apple & Grapefruit Salad with Key Lime Vinaigrette

Ingredients:

1 head red leaf lettuce

1 grapefruit, peeled and segmented (no pith or membrane should remain)

1 apple, diced (I used golden delicious)

2 TBSP balsamic vinegar

2 TBSP key lime juice (regular lime or lemon juice also works)

2-oz goat cheese, crumbled

1/2 tsp. ground black pepper

Directions:
--Tear lettuce into rough, bite-sized pieces. Add apple and grapefruit. In a small bowl, mix together the vinegar and key lime juice and pour over lettuce mixture. Toss to coat leaves and fruit. Scatter the goat cheese across top of the salad and grind or sprinkle pepper on top. Serves 2-3.