Make the most of summer produce with this gorgeous creative salad from Todd Mitgang, chef at Crave Fishbar in New York City.
To make the grapefruit dressing, place grapefruit juice, vinegar, mustard, chipotle, shallot and salt in a blender and blend on high while slowly pouring in the extra virgin olive oil.
Once the dressing has been emulsified, add the chopped green onions and reserve.
Place all salad ingredients in a bowl and toss with dressing.
Plate the salad and sprinkle queso fresco on top.