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Grapefruit, Beet, and Blue Cheese Salad
1/2 bn Watercress; coarse stems discarded
1 Grapefruit; * see note
1 oz Blue cheese; cut into small thin slices
2 Peeled cooked beets (about 1 cup grated); grated coarse
4 ts Extra-virgin olive oil
1 tb Balsamic vinegar
Coarse salt to taste
Coarsely ground pepper to taste
*peel and pith cut away with a serrated knife and sections cut free from
Divide watercress between 2 salad plates and arrange grapefruit sections
and cheese decoratively on top. In a small bowl toss together beets, 2
teaspoons oil, and vinegar and divide between salads. Drizzle salads with
remaining oil and season with salt and pepper.
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