Pomegranate seeds are a colorful, tangy garnish for this salad. The season for pomegranates comes to an end by mid-February, so plan ahead and buy one now (they keep for several weeks in the refrigerator).

　　Active time: 20 min Start to finish: 20 min

　　

Ingredients

Makes 2 servings

　　1 tablespoon finely chopped shallot

　　1 tablespoon fresh lime juice

　　1 1/2 tablespoons olive oil

　　1/4 teaspoon sugar

　　1/4 teaspoon salt

　　1 small pink or red grapefruit

　　1/4 lb young mustard greens, trimmed and cut into 1/2-inch pieces (2 cups)

　　1/4 cup dried dates, pitted and chopped

　　Garnish: pomegranate seeds

　　

Step 1

Stir together shallot and lime juice in a small bowl and let stand 5 minutes. Whisk in oil, sugar, and salt.

　　

Step 2

Cut peel and any white pith from grapefruit with a sharp knife, then cut sections free from membranes. Toss mustard greens with dates in a large bowl.

　　

Step 3

Just before serving, toss greens with dressing and salt to taste. Divide salad between 2 plates and top with grapefruit sections.

　　Cooks' note:

　　• Dressing, grapefruit sections, and greens can be prepared separately 4 hours ahead and chilled, covered. (Cover greens with a dampened paper towel and plastic wrap.)