Not everyone is keen on grapefruit, but its acidity makes it a refreshing addition to a salad and balances the goat’s cheese. Moscatel’s floral sweetness contrasts nicely with grapefruit bitterness, adding a variety of vibrant flavours to the salad. As an alternative you could swap the goat’s cheese for fish or chicken to make the dish into more of a main course. The quantities called for in the recipe will make extra dressing than is necessary, so keep it in fridge in an airtight container to use later, as it will last a long time.
Use a paring knife to cut the skin away from the grapefruits, taking care to remove all the pith. Cut the segments from the grapefruits, with a bowl positioned underneath to catch any juice. Set aside.
Cut the baby gem lettuces in half and rinse in a bowl of cold water. Pat dry with a tea towel then cut into thin wedges.
Cut the onion into very thin slices and soak in cold water. Drain the water and soak again. This is to remove some of the harshness of raw onion. Drain again and allow to dry on a piece of kitchen towel.
To make the dressing, mix the olive oil, vinegar, sugar and ½ tsp salt in a bowl or jar and whisk or shake to combine.
When ready to serve, place the lettuce, onion and grapefruit (including a little of juice) in a large bowl and toss with salt and a generous amount of black pepper. Add some of the dressing and mix or shake the salad again and then add around a quarter on the salad. Toss lightly so that everything is coated (there shouldn’t be any excess at the bottom of the bowl), adding more if you think it needs it. Taste, then add seasoning if required. Divide between plates then break the goat’s cheese all over the top.