This recipe was created by Sunset associate food editor Elaine Johnson and published in "Sunset Edible Garden Cookbook" (Oxmoor House, $24.95, 288 pages).
2 pink grapefruit
2 tablespoons roasted walnut or olive oil
1 tablespoon minced shallot
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 quarts loosely packed tender, young fava greens and tender sprigs
Edible flowers such as fava, borage, rosemary, oregano or chive petals
Finely shred zest of half a grapefruit. Cut off peel and membrane from both grapefruits. Cut fruit into thin rounds, saving juice.
Combine zest, juice, oil, shallot, salt and pepper in a bowl and stir to blend. Toss fava greens and sprigs with dressing.
Spoon greens onto plates and tuck grapefruit into salads. Scatter with flowers and serve.
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