Ingredients

The following ingredients have 5 Servings
  • 1/2 grapefruit
  • 1/2 orange
  • ½ cup neutral oil
  • 2 tablespoons light miso
  • 1 tablespoon maple syrup
  • Pinch of salt, as needed
  • ½ head radicchio
  • 3 to 4 handfuls of baby arugula
  • 1 tablespoon toasted sesame seeds

Instruction

  • Heat a cast-iron grill pan or skillet over medium heat. Cut the citrus and place, cut-side down, in the hot skillet. Sear until charred. Remove from the heat and let cool. Once cooled, squeeze the juice into a measuring cup. 
  • Take ¼ cup of that juice and place it in a jar with a lid. Add in the oil and maple syrup. Shake vigorously until well combined, and the miso has broken down. If your miso is a thick paste, I’d recommend using a blender instead. Taste and add salt if needed.
  • Remove the core of the radicchio and remove the leaves. Tear any larger leaves in half but leave the smaller leaves intact. Place in a bowl along with the arugula. Drizzle with a bit of the dressing and sprinkle the sesame seeds on top. Toss until everything is well coated, adding more dressing as needed. 
  • Extra dressing will keep, sealed, in the refrigerator for up to a week. Serve the salad immediately as the arugula will begin to wilt.