Instructions: Whisk together olive oil, salt, pepper, grapefruit juice and sugar. Divide greens among 4 plates. Place melon balls on greens on each plate. Drizzle with dressing.

Notes: "In the 30s, French dressing was not the pale orange mayonnaise-y mixture we know today, but a simple vinaigrette. Make the vinaigrette with grapefruit juice and, voila, you have California French. Fusion cuisine of the 30s!"

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