Our dinners for the week turned out to be a hodge-podge of delicious improvisation, which fitted in with having salad dressing as our calendar recipe for the month. We made a basic greens and carrot salad to have with our beany polenta dinner and I knocked this dressing together to accompany it.
It's all very quick and easy and it added a nice citrus tang to our fairly plain salad. I'm not really a massive grapefruit fan and I may have enjoyed this a little more with a slightly sweeter citrus base, but I'd still say this was a success.
2/3 cup olive oil
1/2 cup grapefruit juice
2 tablespoons chopped chives
2 teaspoons Dijon mustard
1 teaspoon balsamic vinegar
1 teaspoon agave nectar
a few pinches of salt and pepper
Combine all ingredients in a glass jar with a proper lid and shake to combine.