Use this delightfully tangy vinaigrette to dress up a spring green salad made with baby spinach, arugula, or mesclun with a few whole mint leaves added to the salad mix.
1/2 cup extra-virgin olive oil
1/2 cup freshly squeezed ruby-red grapefruit juice
2 tablespoons white wine vinegar
2 tablespoons finely chopped fresh mint
1 teaspoon sugar
1 teaspoon coarse salt
Place all ingredients in a jar with a tight fitting lid and shake vigorously to mix. Let stand 10 minutes.
Store remaining dressing in refrigerator.
YIELD: 1 cup