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

1. Cut away peel and rind from grapefruit, then slice fruit into chunks or slices.
2. Slice endive from the bottom to the top, reserving only slices and not the hard core.
3. In a nonstick skillet over medium-high heat, toast walnuts for 2-3 minutes, tossing frequently.
4. 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.
5. 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)