Grapefruit Endive Salad
- 4 whole Large Red Grapefruit
- 2 whole Small Heads Belgium Endive
- 1/2 cups Chopped Walnuts
- 1 teaspoon Walnut Oil
- 1-1/2 teaspoon Fresh Mint Leaves, Chopped Finely
- 1 Tablespoon Champagne Vinegar
- 1/4 cups Gorgonzola Cheese Crumbles
- Cut away peel and rind from grapefruit, then slice fruit into chunks or slices.
- Slice endive from the bottom to the top, reserving only slices and not the hard core.
- In a nonstick skillet over medium-high heat, toast walnuts for 2-3 minutes, tossing frequently.
- Combine grapefruit slices, endive slices, toasted walnuts in a serving bowl. Add walnut oil, mint, and champagne vinegar to a small jar, cover and shake to combine. Drizzle dressing over grapefruit mixure and toss to coat. Garnish with crumbled gorgonzola.
- Nutrition info per 1/2 cup salad: 190 calories, 11g fat (3g monounsaturated, 7g polyunsaturated), 7g protein, 13g carbohydrates, 3g fiber.
red grapefruit, endive, walnuts, walnut oil, mint leaves, vinegar, ubc
Taken from tastykitchen.com/recipes/salads/grapefruit-endive-salad/ (may not work)