With half a grapefruit left from yesterday’s salad, I knew I wanted to try out something different. I thought about broiling the grapefruit for a nice char, but decided to save that for some another day. Instead I decided to caramelize them in a saute pan. But let’s start at the beginning.
I cut away all the pith and peel and sectioned the grapefruit with a knife. I also chopped a small handful of almonds – perhaps 10 or so and let them sit on the cutting board while I cooked bacon.
I fried two slice of bacon in a skillet until well done. When they were crispy and browned, I removed them to a paper towel, patted them dry and cut them into small pieces.
While the was frying, I put the almonds in a small saute pan with no grease that I had heated on med-high. I shook the pan so the almonds didn’t blacken, but toasted evenly. As soon as they were toasted, I slid them out of the pan back onto the cutting board. I put 2 teaspoons of sugar in the same pan and tossed the grapefruit segments in, swirling them around as the sugar melted and caramelized on the segments. I used lemon sugar I made last winter because I had it on hand, but regular sugar is fine. As soon as the grapefruit began to get brown on the edges (caramelizing) I turned them out into a bowl to rest.
I chopped 3 leaves of romaine lettuce and made a bed of it on the platter. I then laid down the crumbled bacon followed by the grapefruit. I sprinkled about 1 oz of chevre cheese over that and then added the toasted almonds. I drizzled 2 TSP of olive oil and about 1.5 tsp of balsamic vinegar over everything and grated some fresh pepper on top and it was done.
The bacon and caramelized grapefruit were made for each other, add the rich chevre and the nutty bacon and fruity smokiness of the balsamic – this was a delicious salad that I know I will make again.