Grapefruit, Jicama, and Avocado Salad with Candied Pecans

YUMOLA:
(serves 4)

1 cup pecan halves
1/2 cup sugar
1/4 cup water
2 ruby red grapefruits
1 T. white wine vinegar
1 t. honey Dijon mustard
1/4 t. sea* salt
Pinch of freshly ground pepper
1/3 EVOO
1 T. minced fresh lemon* basil (I LOVE this!!)
1 small head radicchio, cored and thinly sliced
1 jicama, about 1/2 lb. peeled and cut into matchsticks
2 avocados, peeled, putted and cut into chunks

To make candied pecans: Line a baking sheet with parchment paper. In a saucepan over med. heat, bring 1/2 cup water to a boil and cook until light amber. Add the pecans, swirl the pan, then pour onto the prepared baking sheet and spread the nuts in a single layer. Let cool.

Prepare the grapefruit: Trim a slice from the top and bottom, cutter through the peel and pith. Stand the grapefruit upright and, following the contour of the fruit, cut away the peel and pith, being careful not to remove too much of the flesh. Holding the grapefruit over a large bowl to catch the juice, cut between the membranes to release each segment. Cut the segments into pieces and set aside in a separate bowl.

To made the vinaigrette: Add the vinegar, mustard, S&P to the grapefruit juice, and whisk to combine. Gradually whisk in the olive oil until smooth. Stir in the basil.

Assemble the salad: Add the radicchio, jicama and grapefruit pieces to the vinaigrette and toss to coat evenly. Arrange on plates, top with the avocados and serve with warm roasted garlic bread.

"For we walk by FAITH, not by sight."

Happy Friday!!

Love,

MM