The original recipe is from a Williams & Sonoma cookbook by Emanuela Stucchi Prinetti. (I added the fried schrimp and substituted Feldsalat for red leaf lettuce)
1 head red leaf lettuce (or 50g Feldsalat)
2 medium grapefruits
12 black olives, pitted
12 (or so) schrimps
2 Tbs strong mustard
1 tsp cider vinegar
1 tsp sugar
1/4 cup olive oil (I used lemon olive oil)
Clean salad and place in a bowl. Fry cleaned schrimps in butter with some herbs de Provence. Peel and section the grapefruit; remove white membrane from each segment. Add grapefruit, olives and fried schrimp to the salad.
Combine mustard, vinegar, sugar, salt, pepper and oil; pour dressing over the salad.
This salad goes perfectly with a nice white wine and baguette - enjoy!