Rosemary Chèvre and Grapefruit Salad

By Chef de Cuisine at Hearth '61 at Mountain Shadows
Alfred Muro

The 5 C’s of Arizona include citrus, and in season, fresh grapefruit never disappoints. Pair with chèvre from a local dairy farm for the freshest results.



2 cups cream

2 sprigs rosemary

1 cup cherve

¼ tsp salt

1 grapefruit

¼ lbs arugula 

1 TBS olive oil (queen creek)

¼ cup candied pecans



Sauce pot

Small mixing bowl

Rubber spatula

Small whisk 


  • Bring the cream and rosemary to a boil in the sauce pot. Once it is at a simmer, lower the heat and simmer slowly until it has reduced to about ¼ of the way. Turn the heat off and allow it to steep for 5 minutes. Then, chill the cream in the fridge.
  • Once the cream is cold, fold in 10 teaspoons of it into the chèvre until smooth. Season with salt.
  • Supreme the grapefruit by cutting the top and bottom of the fruit then cutting the edges away from the fruit inside. Cut the fruit into bite-sized pieces, removing any seeds.
  • Toss the arugula with olive oil and salt.
  • Assemble the salad by combining arugula, grapefruit, candied pecans and chèvre