Peel and section grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes.
Combine juice, olive oil, sugar, salt, and pepper, stirring with a whisk. Divide lettuce evenly among 4 plates; sprinkle 1 tablespoon crumbled feta cheese and 1 tablespoon toasted walnuts over each salad. Divide grapefruit sections evenly among salads, and drizzle with vinaigrette.
This salad was delicious! Not sure how they expect you to "juice the membranes". I just used another half of a grapefruit. Since mine were pretty sweet, I found the dressing needed more acid. A nice balsamic would've been ideal! My wedges looked nothing like the photo, but were tasty none-the-less. I used sliced raw almonds instead of walnuts (the hubby is allergic). Went really well with the portobello sandwiches!! Definitely will remain on our rotation!
I had no problem with juice. My grapefruit yielded at least 1/4 cup!!! However I wasnt as fortunate when cutting out the sections, those chefs on TV make it look so easy!!! but even as ugly as the sections were, the salad was delicious. Just enough tang from the grapefruit & the lovely flavor of the nuts. Didnt have feta on hand so I used goat cheese, delightful!!! My husband who is not a big grapefruit fan thought it was great. Served this with the chicken with quick chile verde & herbed corn muffins, lovely dinner