1 Grapefruit

1 tsp Honey or Agave Syrup

Pinch of Salt

1 TB plus 1 tsp Sherry vinegar or Cider Vinegar

2 TB Sunflower Oil

1 TB Extra Virgin Olive Oil

Squeeze 1/2 of the grapefruit.  Measure out 1/3 cup of juice and place it in a small saucepan. Add the honey or agave and bring to a boil over medium-high heat.  Reduce to 1/4 cup and remove from the heat. Whisk in salt, vinegar and the oils. Cut away the peel and pitch from the remaining grapefruit half.  Cut the sections away form the membranes that divide them and chop fine. Stir into the vinaigrette.