Kohlrabi Salad with Grapefruit Vinaigrette

Serves 4.

1 bunch Red Dog lacinato kale
1 head Red Dog red butter lettuce
1 bunch Red Dog kohlrabi
1 beet
2 carrots
1 grapefruit
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
6 tablespoons olive oil
¼ cup pepitas (or chopped nuts)

Remove the stems from the kale and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces.

Peel the kohlrabi, beet, and carrots and chop them into matchsticks. Remove the sections from one half of the grapefruit and peel them.

In a medium bowl, whisk together 2 tablespoons grapefruit juice from the other half of the grapefruit, honey, Dijon mustard, kosher salt, and freshly ground pepper. Gradually whisk in the olive oil one tablespoon at a time until a creamy emulsion forms. Taste and add additional grapefruit juice as desired.

To serve, place vegetables on serving plates or in bowls. Top with grapefruit vinaigrette and pepitas.