Artichoke & Citrus Salad with Sumac Vinaigrette

Ingredients

Salad

• 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

Dressing

• ¼ cup olive oil

• ¼ cup apple cider vinegar

• Juice of one lemon

• ½ teaspoon sumac

• 1 tablespoon stone-ground mustard

Directions

1. 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.

2. Prepare the vinaigrette, which is prepared most easily by placing al ingredients in a jar and shaking it up.

3. Gently toss the salad ingredients with the vinaigrette then layer on a platter. Serve with the grapefruit zest and chopped mint as garnish.