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Grapefruit, Endive, and Arugula Salad

Photo: Jennifer Causey
Active time 15 mins
Total time 15 mins
Yield

Serves 8 (serving size: about 1 1/2 cups)

Tossing the endive leaves in the vinaigrette first softens their bitter edge. You could also sub thinly sliced fennel or chopped Romaine hearts.

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)

Nutrition Information

  • calories 153
  • fat 11.4 g
  • satfat 2.7 g
  • monofat 5.3 g
  • polyfat 2.5 g
  • protein 4 g
  • carbohydrate 11 g
  • fiber 4 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 238 mg
  • calcium 92 mg
  • sugars 7 g
  • Est. Added Sugars 1 g

How to Make It

  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.