Grapefruit-Cranberry Salad over Heirloom Greens for 2

From oceanspray.com with a little bit of finetuning and a final pressing. Feel free to substitute your favorite leafy greens in this recipe. The heirloom variety I tried was especially good!

• Ready In: 15 mins
• Serves: 2-4

Ingredients

• Vinaigrette

• 2  tablespoons  fresh red grapefruit juice
• 2  tablespoons walnut oil or 2  tablespoons  grapeseed oil
• 2  tablespoons red wine vinegar
• 2  teaspoons  chopped fresh chives
• 2  teaspoons  agave nectar (I used blackberry honey this time) or 2  teaspoons honey, softened (I used blackberry honey this time)
• 1  pinch salt

• Salad

• 10  ounces red leaf lettuce (I used organic 'Red Velvet' and 'Freckle' lettuces)
• 2  tablespoons dried cranberries
• 1  large  yellow grapefruit, sectioned (10 to 12 sections)
• 4 -6  slices red onions (reduce amount if serving just 2)
• 1⁄4 cup  welsh white cheddar cheese (cubed small or shredded, changed from standard cheddar)

• Garnish

• 2  tablespoons  roasted  salted sunflower seeds
•  cracked black pepper, to taste

Directions

1. Note: Serves two as a main dish meal or four as a side salad.
2. DRESSING: Combine all dressing ingredients in small glass measuring cup. Whisk vigorously. Dressing is best prepared at least 1 hour in advance.
3. SALAD: Divide each salad ingredient equally between 2 (or 4) plates; set aside.
4. Pour dressing evenly over each salad just prior to serving. Garnish with the sunflower seeds.
5. Serves 2 as a meal or 4 as a side salad.