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Grapefruit, Endive, and Arugula Salad
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Brief Description
Tossing the endive leaves in the vinaigrette first softens their bitter edge. You could also sub thinly sliced fennel or chopped Romaine hearts.
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Main Ingredient
grapefruit, salad greens
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Category: Salads
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
http://www.cookinglight.com/recipes/grapefruit-endive-arugula-salad
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Tags:
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Notes:
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Posted By: ecarr
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Posted On: Apr 08, 2017
Number of Servings:
Ingredients:
- 2 - medium red grapefruit
- 2 tablespoons - fresh lemon juice
- 2 teaspoons - honey
- 1 teaspoons - Dijon mustard
- 1/2 teaspoons - kosher salt
- 1/8 teaspoons - freshly ground black pepper
- 1/4 cups - olive oil
- 4 heads - small, endive trimmed, leaves separated
- 5 ounces - container baby arugula
- 1/4 cups - chopped walnuts toasted
- 2 ounces - Gorgonzola Cheese crumbled (about 1/2 cup)
Directions:
1. Peel and section grapefruit over a bowl; squeeze membranes over a bowl to extract juice.
2. Combine lemon juice, honey, mustard, salt, pepper, and 3 tablespoons reserved grapefruit juice in a bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Place 1/4 cup vinaigrette in a bowl; add endive. Let stand 10 minutes.
3. Arrange half of arugula on a serving platter, and top with endive mixture, remaining half of arugula, walnuts, cheese, and reserved grapefruit sections. Drizzle with remaining vinaigrette.
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