Winter Salad

Directions

1. 1
   Combine 1 tbsp hot water and red vinegar in a very small bowl with 1 tbsp currants.
2. 2
   In another very small bowl, toss champagne vinegar with the sliced shallot.
3. 3
   Wash and dry the leaves of watercress and mound on a large platter.
4. 4
   Cut the Blue Castello into small pieces, removing any rind, and strew over leaves.
5. 5
   With a very sharp knife cut the top and bottom off the grapefruit. Cut off all the rind and pith. Over a medium sized bowl, carefully slice between the membranes to remove the fruit in sections, catching any juice and the fruit in the bowl.
6. 6
   Arrange the sectioned grapefruit over the salad.
7. 7
   Toss the walnuts over the top.
8. 8
   Lift the shallots out of the vinegar carefully, reserving the vinegar for the dressing. Pulling the rings apart, scatter the shallots over the salad.
9. 9
   Drain the currants, and toss over the salad.
10. 10
    Add 1-2 tbsp grapefruit juice to the small bowl with the champagne vinegar. Whisk in olive oil, 1/2 tsp sea salt, and a few grindings black pepper. Dress the salad - you may not need all the dressing.
11. 11
    Preheat the oven to 325.
12. 12
    Toss all ingredients together in a medium sized bowl.
13. 13
    Lightly spray a rimmed cookie sheet with vegetable oil.
14. 14
    Spread the coated nuts over the cookie sheet.
15. 15
    Toast for 15 minutes, stirring every 5 minutes.
16. 16
    Remove from oven and cool stirring every few minutes so they don't stick too badly to the pan.