Grapefruit and Arugula Salad

Ingredients:

• 1 cup walnuts
• 1 tbsp unsalted butter, melted
• 2 tsp light brown sugar
• 1 tsp ground cumin
• 0.5 tsp paprika
• A pinch of cayenne pepper
• 1/3 cup plain Greek yogurt
• Juice of half a lemon
• 1 tbsp. honey
• 2 tsp rice vinegar (no salt or sugar)
• 2 pink grapefruits
• 2 stalks celery, thinly sliced
• 2 heads Belgian endive, cut into large chunks
• 5 cups fine arugula
• 1 small bunch chives, cut into 1cm pieces.

Preparation:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Combine walnuts, melted butter, brown sugar, cumin, paprika, cayenne pepper, and 1/4 teaspoon salt in a medium bowl; stir well, then spread the walnuts on the prepared baking sheet. Bake until golden brown, about 10 minutes. Stir and set aside to cool.
2. Meanwhile, prepare the dressing: In a small bowl, combine the yogurt, lemon juice, honey, rice vinegar, and a pinch each of salt and black pepper; set aside.
3. Trim the tops and bottoms of the grapefruits, then remove the rind and white pith. Cut through the membranes and release the segments, discarding them in a large bowl.
4. Add spiced walnuts, celery, endive, arugula, and green onions to the bowl with the grapefruit. Add the yogurt dressing, season with salt and pepper, and toss to combine.