Grapefruit, Endive, and Arugula Salad
Ingredients
2 medium red grapefruit
2 tablespoons fresh lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup olive oil
4 small heads endive, trimmed, leaves separated
1 (5-oz.) container baby arugula
1/4 cup chopped walnuts, toasted
2 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
How to Make It
Step 1
Peel and section grapefruit over a bowl; squeeze membranes over a bowl to extract juice.
Step 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.
Step 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.
Nutritional Information
Calories 153 Fat 11.4g Satfat 2.7 Monofat 5.3g Polyfat 2.5g Protein 4g Carbohydrate 11g Fiber 4g Cholesterol 6mg Iron 1mg Sodium 238mg Calcium 92mg Sugars 7g Est. added sugars 1g
Source: Cooking Light
