Juicy, slightly sour ruby grapefruit, with peppery rocket leaves as a base, and black olives dressed with a combination of balsamic bianco vinegar and olive oil, then sprinkled with some chopped pistachios. If you are not a fan of rocket leaves, lamb's lettuce would be great for this salad too.
- Peel and segment the grapefruit. Arrange rock salad, black olives and grapefruit segments on the serving plate.
- Mix the vinaigrette ingredients in a jar with a tight-fitting lid and shake to blend. Drizzle the vinaigrette over the salad and sprinkle with the chopped pistachios. Serve the salad with bread.