GRAPEFRUIT, ENDIVE, AND ARUGULA SALAD

Grapefruit, Endive, and Arugula Salad image

Number Of Ingredients 11

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

Steps:

Peel and section grapefruit over a bowl; squeeze membranes over a bowl to extract juice.
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.
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.