Artichoke & Citrus Salad with Sumac Vinaigrette
¼ cup of Kalamata olives, cut in half
1 can of artichoke hearts
Two roasted and thinly-sliced medium-sized beets or 1 can of beets, drained
One grapefruit, cut in half and thinly-sliced with the peels set aside for zest
Grapefruit zest and one sprig of mint finely chopped as garnish
¼ cup olive oil
¼ cup apple cider vinegar
Juice of one lemon
½ teaspoon sumac
1 tablespoon stone-ground mustard
Grill the artichoke hearts over a grill pan or outside grill, if possible. Otherwise, heat one tablespoon of preferred oil over medium-high heat to pan sear the artichoke hearts until brown.
Prepare the vinaigrette, which is prepared most easily by placing al ingredients in a jar and shaking it up.
Gently toss the salad ingredients with the vinaigrette then layer on a platter. Serve with the grapefruit zest and chopped mint as garnish.