A platter of this colorful salad makes an elegant starter. Sugary dates provide a sweet contrast to the salad's bitter greens. Grapeseed oil is mild; substitute canola oil, if you prefer.
4 cups trimmed watercress (about 1 bunch)
4 cups torn frisée (about 1 head)
1 cup red grapefruit sections (about 2 grapefruit)
1 cup thinly sliced red onion
8 whole pitted dates, sliced
2 tablespoons white balsamic vinegar
1/2 teaspoon curry powder
1/2 teaspoon salt
5 teaspoons grapeseed oil
How to Make It
Arrange watercress and frisée on a large platter, and top evenly with grapefruit, onion, and dates.
Combine vinegar, curry powder, and salt in a small bowl, and slowly add oil, stirring constantly with a whisk. Drizzle over salad. Serve immediately.
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