For the Vinaigrette

• 2 tbsp grapefruit juice
• 3 tbsp champagne vinegar
• 1 tbsp honey
• 2 tsp Dijon mustard
• ½ cup olive oil
• salt & pepper to taste

For the Shrimp

• 8-10 jumbo shrimp, peeled & deveined
• 1 tbsp olive oil

For the Salad

• 5 cups arugula & a handful of your favorite greens
• ½ apple, cut into matchsticks
• salt & pepper
• 4 slices cooked, crumbled bacon
• handful of chopped almonds

Make Vinaigrette

1. Combine all ingredients in a mason jar and shake until combined

2. Set aside (dressing will last about 2 weeks in the refrigerator in airtight container)

Sear Shrimp

1. Heat olive oil on medium-high

2. Sear shrimp 1-2 minutes per side, or until they turn pink in color

Assemble Salad

1. Rinse greens thoroughly and dry with a salad spinner or paper towels

2. Spoon desired amount of vinaigrette over greens and toss until lightly coated

3. Add apples, bacon, and top with almonds and shrimp