Ingredients

2 Tbsp honey

1 garlic clove, minced

1 small grapefruit, zested and juiced

1 Tbsp grated ginger

1/4 tsp apple cider vinegar

2 white endives

1/2 cup (3-4 slices) minced bacon

1 Tbsp olive oil

4 oz of penne (or other pasta shapes) (about 1/3 of a box)

1 orange or grapefruit

1 avocado, cubed

Instructions

Whisk together the honey, garlic, grapefruit zest and juice, ginger, and vinegar and set aside. In a medium pot, bring salted water to a boil and add endive. Cook for 4 minutes, then remove from pot and cool slightly; chop into 1 ½ inch pieces. Set aside. Discard water and refill pot. Bring water to a boil for pasta. In a large skillet, cook bacon over medium high until crispy. Remove bacon pieces and drain on a paper towel. Add pasta to boiling water and cook according to package. Add olive oil to the remaining bacon fat in the pan, then add endive and spread it across the bottom of the pan. Allow to cook 3 minutes or so until it begins to caramelize, then toss the whole mixture and allow to caramelize on the other side for another 3 minutes or so. Remove endive from pan. Add honey mixture to the pan and bring to a boil, whisking up all the little bits from the bottom of the pan. Reduce heat and cook 3 minutes, until reduced. Add endive, bacon, orange wedges, avocado and cooked pasta and toss to coat. Salt and pepper to taste. Adapted from Wicked Good Dinner by Cave Cibum.