This feels like a festive Christmas salad. Load up on winter citrus and when you tire of it every morning, bring it to the dinner table in this fresh and balanced salad.
Vinaigrette:
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juice from 2 grapefruit (2 Tbsp)
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2 Tbsp honey
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1 tsp Dijon
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salt and pepper
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3 Tbsp olive oil
Salad:
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5 oz arugula
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4 heads endive, trimmed and separated
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1/4 cup pecans, *dry toasted
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2 oz crumbled gorgonzola
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2 grapefruit
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1 blood orange (optional)
Half and section grapefruits and orange with citrus or pairing knife. Reserve juice.
Combine vinaigrette in a small bowl.
In a low flat salad bowl, layer arugula. Toss in vinaigrette. Layer endive. Drizzle remaining vinaigrette. Layer grapefruit, orange, nuts and cheese.
Cooks note: Toasted pinenuts are a nice alternative to pecans. Both dry roasted in a small pan over medium high heat. Ricotta is a milder version to gorgonzola. Pomegranate seeds add beauty and a middle Eastern twist.
