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Using
a 6- to 8-inch skillet coated with DuPont SilverStone® non-stick,
shake the pecans over medium heat until lightly toasted, about 4
minutes. Remove and allow to cool.
Peel
the skin from the grapefruit by first scoring the fruit in long
sections from top-to-bottom, and remove the thick outer skin, piece
by piece. Work over a bowl and remove the bitter, white membrane
around the fruit by using a sharp knife to peel away. Release the
grapefruit sections by splitting the grapefruit open and sectioning
the fruit with your hands.
In
a salad bowl whisk the oil and vinegar, and toss in the greens and
onions. Season with salt and pepper. Add the grapefruit sections
over the top of the salad and sprinkle the raisins over top. Serve
immediately.
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