4 oz. thinly sliced soppressata OR other Italian salami, cut into strips
2 large red grapefruit, peeled, sectioned, seeded
1/4 cup shaved Parmesan cheese
1. Combine shallot and vinegar in small bowl. Let stand 15 minutes. Whisk in grapefruit juice. Add tarragon. Whisk in oil. Refrigerate until ready to use.
2. Place greens in large bowl. Toss with 2/3rds of the dressing. Divide greens evenly among 4 plates. Top with soppressata, grapefruit sections and cheese. Drizzle remaining dressing over each salad and serve.
Nutritional information per serving: Calories 395; Total Fat 30g; Saturated Fat 7g;