From: Chef Elise Wiggins, Panzano, Denver. Yield: 1 serving. 1 whole grapefruit, desegmented 1 Tbsp. honey 2 Tbsp. toasted almond slices 2 Tbsp. dried blueberries 5 mint leaves (as tiny as possible) Using a small rectangular plate, place grapefruit segments on plate. Drizzle with honey. Sprinkle with almonds and blueberries. Scatter the mint leaves to finish.
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