2 pink grapefruit, peeled and sliced
1 navel orange, peeled and sliced
1/3 cup extra virgin olive oil
2 tablespoons grapefruit juice, use grapefruit trimmings
Salt and freshly ground pepper
2 bunches fresh watercress, washed and dried
1 Belgian endive, trimmed and sliced
8 slices
Applegate Farms Sunday Bacon
(cooked, drained, and crumbled)
Arrange the grapefruit and oranges on a platter or individual plates. Mix the olive oil and grapefruit juice together in the bottom of a large mixing bowl. Add salt and pepper to taste.
Add the watercress, endive, and bacon and toss together to coat with the dressing. Pile the dressed salad on top of the grapefruit and oranges and scatter the pecans on top of the salad.