Photo: Jennifer Causey
Active Time
15 Mins
Total Time
15 Mins
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.

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.

You May Like