Avocado, Endive, and Apple Salad with Grapefruit Vinaigrette
  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1 ruby red grapefruit, cut in supremes, cut over a bowl to catch the juice
  • 1 Tablespoon chiffonade of basil (about 4 leaves)
  • Kosher salt
  • Freshly ground black pepper
  • SALAD:
  • 2 heads Belgian endive, cored and thinly sliced
  • 1 Granny Smith apple, julienned
  • ⅓ cup pomegranate seeds
  • 2 radishes, thinly sliced
  • Salt
  • Freshly ground black pepper
  • 1 ripe avocado
  1. To make the vinaigrette: In a small bowl, whisk the olive oil and honey into the grapefruit juice, then stir in the grapefruit supremes and basil. Season with salt and pepper.
  2. To make the salad: In a large bowl toss together the endive, apple, pomegranate seeds, and radishes with the vinaigrette. Season with salt and pepper and set aside.
  3. Cut the avocado in half and remove the pit. Cut each side in half again, creating four quarters. Scoop the flesh from the skin with a large spoon. Thinly slice each quarter of avocado lengthwise and fan the pieces onto four plates. Top the avocado slices with evenly divided portions of the salad and serve. (Note: I fanned the avocado pieces on top of the salad because I liked the way it looked in the photo)
Recipe by The Culinary Cellar at http://theculinarycellar.com/girl-in-the-kitchen/