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.
