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.
Cooking Light NOVEMBER 2007
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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