Endive, Avocado, and Red Grapefruit Salad

• 2 red grapefruits
• 3/4 teaspoon white-wine vinegar
• 1 tablespoon honey
• 2 tablespoons plain low-fat yogurt or sour cream
• Coarse salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 4 Belgian endive
• 1 ripe, firm Hass avocado

1. Using a sharp knife, slice off both ends of each grapefruit.
2. Carefully slice downward following the curve of the fruit to remove rind and bitter white pith.
3. Working over a bowl to catch the juices, cut segments from membranes, letting them fall into bowl.
4. Squeeze the remaining juice from membranes into bowl.
5. In a small bowl, whisk together vinegar, honey, yogurt, 1/8 teaspoon salt, and 3 tablespoons grapefruit juice.
6. Season with pepper.
7. Whisk in oil until emulsified.
8. Halve endive lengthwise, and cut out core; cut leaves into 1-inch pieces.
9. Toss with three-quarters of the dressing.
10. Cut avocado in half lengthwise, and remove pit.
11. Peel and slice avocado into 1/4-inch wedges.
12. Divide endive and avocado among four plates.
13. Drizzle servings with remaining dressing, dividing evenly.
14. Divide grapefruit segments among plates, and serve immediately.
15. (Per Serving)
16. Calories: 202
17. Saturated Fat: 1.9g
18. Unsaturated Fat: 10.4g
19. Cholesterol: 3mg
20. Carbohydrates: 23g
21. Protein: 2.4g
22. Sodium: 70mg
23. Fiber: 6.6g

red grapefruits, whitewine vinegar, honey, yogurt, salt, extravirgin olive oil, endive, avocado

Taken from www.epicurious.com/recipes/food/views/endive-avocado-and-red-grapefruit-salad-394194 (may not work)