Endive, Avocado and Grapefruit Salad
3/4 teaspoon white-wine vinegar
1 tablespoon honey
1 1/2 tablespoons sour cream
1/8 teaspoon salt
Freshly ground pepper
1 1/2 tablespoons extra-virgin olive oil
4 California endives
1 ripe avocado, pitted and peeled
1. Peel and cut grapefruit over a bowl to catch any juices.
2. Whisk together vinegar, honey, sour cream, salt and 3 tablespoons grapefruit juice in a small bowl. Season with pepper. While whisking, add oil in a slow steady stream; whisk until emulsified.
3. Julienne endive leaves in long, thin 1/8” strips. Cut avocado into ¼” slices. Add grapefruit segments. Toss endive, avocado and grapefruit with dressing. Serves 4.
Adapted from Martha Stewart’s Endive, Avocado and Red Grapefruit Salad.