1 ruby red grapefruit, supremed
1 lb sugar snap peas, lightly steamed
1/3 cup toasted pecans*
1/4 cup thinly sliced red onion
1 tablespoon grapefruit juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Turkish honey
1 sprig's worth of thyme
freshly ground black pepper
Toss together salad ingredients in a medium bowl. Set aside.
In a small bowl, whisk together the dressing ingredients. Drizzle over salad then toss again.
*I just toasted them briefly in a dry skillet