Name: Endive Salad with Grapefruit Dressing
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings of salad (plus extra vinaigrette)
Ingredients: 1/4 cup raw cashews; Kosher salt; 1 1/2 pink grapefruits; 2 tablespoons Dijon mustard; 1 tablespoon honey; 1 tablespoon apple cider vinegar; 1/4 teaspoon pure vanilla extract; 1/4 cup extra-virgin olive oil; 1 head yellow endive, leaves separated; 1 head red endive (or small head radicchio), leaves separated

Directions

Preheat the oven to 350˚ F. Spread the cashews in a single layer on a baking sheet and toast in the middle of the oven until the nuts are golden brown, 5 to 8 minutes. Sprinkle with salt.
Make the vinaigrette: Grate the zest from 1/2 grapefruit (reserve the fruit) and juice 1 grapefruit. In a blender, combine the grapefruit zest and juice, mustard, honey, vinegar and vanilla on high speed. With the machine on, pour the olive oil through the top in a steady stream. Blend until smooth.
Make the salad: Peel the reserved 1/2 grapefruit and cut into segments. Arrange the endive leaves on plates. Intersperse the endive with the grapefruit pieces and cashews. Drizzle with the vinaigrette. Sprinkle with a pinch of salt.

Photograph by Johnny Miller

Endive Salad with Grapefruit Dressing

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