Grapefruit, Mustard Green, and Date Salad

Ingredients

• 0.3 cup dates dried pitted chopped
• 1 tablespoon juice of lime fresh
• 0.3 lb young mustard greens trimmed cut into 1/2-inch pieces (2 cups)
• 1.5 tablespoons olive oil 
• 1 small pink red
• 2 servings garnish: pomegranate seeds 
• 0.3 teaspoon salt 
• 1 tablespoon shallots finely chopped
• 0.3 teaspoon sugar 

Equipment

• bowl
• paper towels
• knife
• whisk
• plastic wrap

Directions

1. Stir together shallot and lime juice in a small bowl and let stand 5 minutes.
2. Whisk in oil, sugar, and salt.
3. 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.
4. Just before serving, toss greens with dressing and salt to taste. Divide salad between 2 plates and top with grapefruit sections.
5. • 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.)