Ingredients

• 2 ruby red grapefruits, supremed
• 2 blood oranges, supremed
• 2 pickled beets, quartered or cut into bite sized wedges
• Burrata
• Microgreens
• Baby arugula
• Extra virgin olive oil
• Dukkah spice
• Toasted chopped pistachios

Ginger Gastrique

• ½ cup minced fresh ginger
• ½ cup apple cider vinegar
• ¼ cup sherry vinegar
• ¼ cup water
• ¾ cup sugar

Directions

1. In a small saucepan, bring Ginger Gastrique ingredients to a boil. Stir in sugar and simmer until reduced by half. Fine-strain into a heatproof jar. Let cool, and refrigerate for up to 2 weeks.
2. Toast pistachios and finely chop. Add to dukkah spice and set aside.
3. Place grapefruit and blood oranges in vacuum seal bag and add chilled gastrique. Vacuum seal and refrigerate overnight or several days. Remove and drain well on paper towels. Turn Wolf Charbroiler on medium heat. Grill wedges, remove and allow to cool. Can be done a day ahead.
4. To build salad, place lightly dressed greens onto center of plate. Place grapefruit and oranges around plate. Top fruit with crushed pistachio and dukkah spice blend. Dot ricotta in center of plate. Drizzle with light layer of gastrique and olive oil. Tear burrata over the top.