Salad with Grapefruit, Pecans and Creamy Vinaigrette
For the salad, rinse the grapefruit, then peel with a sharp knife like an apple. Cut out the fillets and remove all white ribs. Squeeze the remaining grapefruit remnants by hand and collect the juice.
Rinse the lettuce, trim and spin dry, then pick apart into smaller pieces. Coarsely chop half of the pecans.
For the salad dressing, mix 3 tablespoons of grapefruit juice with the heavy cream and crème fraîche, season with salt, pepper and a pinch of sugar.
Mix the lettuce with the grapefruit segments and the chopped pecans with the dressing and serve garnished with the remaining whole pecans.