Caramelized Grapefruit Vinaigrette

I was excited to try this recipe since I enjoy grapefruit and grapefruit vinaigrette with salads containing avocados. It's also nice on a baked salmon.

The directions are easy enough -- dip half a ruby red grapefruit in raw sugar and then place it cut side down in a preheated skillet. Remove it as soon as the sugar begins to bubble. Let cool and squeeze, then use the juice in a standard vinaigrette.

This didn't work all that well for me -- as my grapefruit cooled, the sugar hardened and squeezing the grapefruit was a bit of a problem. Still I had enough juice to make the vinaigrette -- which tasted like any other vinaigrette made with grapefruit juice ... and not as tasty as some I have made. This recipe doesn't call for any vinegar and to my taste the acid-oil balance was weighted a bit too heavily on the oil side, so I ended up adding a hit of champagne vinegar.