½ cup sugar
3 tablespoons maple syrup
2 ounces blue cheese
¼ cup pomegranate seeds
Salad greens or sprouts
3 tablespoons olive oil
1 tablespoon lemon juice
Flaky sea salt
4 medium beets, cooked, peeled and cut in wedges
Local ingredients: beets, maple syrup, blue cheese, greens
Gently peel the grapefruit. You are looking to candy the peel only, not the white pith that lies below. Julienne peel in thin strips. Place peel in small saucepan, cover with water and bring to a boil. Boil for two minutes and strain. Set peeled grapefruit aside.
Boil sugar, maple syrup and ½ cup water together for a few minutes. Add grapefruit peel and steep off heat for at least 30 minutes. Strain peel and reserve syrup.
Supreme the grapefruit: Start by slicing off the white pith, working around the sphere. Then cut along each membrane and slice each segment into a wedge. Squeeze the extra juice into a bowl with the grapefruit segments.
At serving time, arrange the beet wedges and grapefruit sections on a platter beside greens. Scatter blue cheese and pomegranate. Add olive oil and lemon juice to 3 tablespoons of the reserved syrup, mix well, and drizzle over greens. Sprinkle with sea salt.