Grapefruit and Snow Pea Salad

1. Put the bulgur wheat into a small bowl, pour the boiling water over it, cover the bowl in plastic wrap and allow it to sit while the remainder of the salad is being prepared (5 to 10 minutes).
2. Make the dressing by adding to a jar the shallots, Dijon mustard, honey, grapefruit juice, and oil, along with a pinch of salt and pepper. Put the lid on and shake well. Give it a taste; depending upon the sweetness of the grapefruit, you may need to add more honey.
3. Remove the plastic wrap from the bowl of bulgur wheat; if there is any water remaining, drain it off. Stir about 1 tablespoon of the dressing as well a pinch of salt and pepper into the bulgur wheat.
4. In a large bowl, toss together the salad greens, bulgur wheat, grapefruit supremes (or sections), snow peas, bell pepper, radishes, and sesame sticks. Serve the dressing on the side.

Notes:
1. I cut the grapefruit over a bowl, into supremes so that all of the juice is caught in the bowl, and then squeeze the remaining juices in the membrane using my hand. One grapefruit will yield about 1/3 cup of juice using this method. If you don’t want to cut the grapefruit into supremes, you may just peel and slice the grapefruit into rounds; in that case, you will need an extra grapefruit just to juice for the dressing.
2. This salad is also great served with seared shrimp or scallops, with grilled chicken or pork tenderloin. You could make double the amount of dressing and use half of it as a marinade.