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

Paige Grandjean
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey; Styling: Heather Chadduck Hillegas

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 8 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and section grapefruit over a bowl; squeeze membranes over a bowl to extract juice.

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  • 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.

  • 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.

Nutrition Facts

153 calories; fat 11.4g; saturated fat 2.7g; mono fat 5.3g; poly fat 2.5g; protein 4g; carbohydrates 11g; fiber 4g; cholesterol 6mg; iron 1mg; sodium 238mg; calcium 92mg; sugars 7g; added sugar 1g.
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