ENDIVE SALAD WITH GRAPEFRUIT DRESSING

Endive Salad with Grapefruit Dressing image

Provided by Food Network

Time 25m

Yield 2 servings of salad (plus extra vinaigrette)

Number Of Ingredients 10

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1/4 cup raw cashews
Kosher salt
1 1/2 pink grapefruits
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
1/4 teaspoon pure vanilla extract
1/4 cup extra-virgin olive oil
1 head yellow endive, leaves separated
1 head red endive (or small head radicchio), leaves separated

Steps:

Preheat the oven to 350˚ F. Spread the cashews in a single layer on a baking sheet and toast in the middle of the oven until the nuts are golden brown, 5 to 8 minutes. Sprinkle with salt.
Make the vinaigrette: Grate the zest from 1/2 grapefruit (reserve the fruit) and juice 1 grapefruit. In a blender, combine the grapefruit zest and juice, mustard, honey, vinegar and vanilla on high speed. With the machine on, pour the olive oil through the top in a steady stream. Blend until smooth.
Make the salad: Peel the reserved 1/2 grapefruit and cut into segments. Arrange the endive leaves on plates. Intersperse the endive with the grapefruit pieces and cashews. Drizzle with the vinaigrette. Sprinkle with a pinch of salt.