Grapefruit, Endive, and Arugula Salad

By jkenb

Ingredients

• 2 medium red grapefruit
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• 1 tablespoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 4 small heads endive, trimmed, leaves separated
• 1 (5-oz.) container baby arugula
• 1/4 cup chopped walnuts, toasted
• 2 ounces Gorgonzola cheese, crumbled (about 1/2 cup)

Preparation

Step 1

Step 1
Peel and section grapefruit over a bowl; squeeze membranes over a bowl to extract juice.
Step 2
Combine lemon juice, honey, mustard, salt, pepper, and 3 tablespoons reserved grapefruit juice in a bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Place 1/4 cup vinaigrette in a bowl; add endive. Let stand 10 minutes.
Step 3
Arrange half of arugula on a serving platter, and top with endive mixture, remaining half of arugula, walnuts, cheese, and reserved grapefruit sections. Drizzle with remaining vinaigrette.