Endive-Citrus Salad with Walnuts
Extra virgin olive oil
Apple cider vinegar
2 tsp, chopped
2 medium, navel
1 large, red or pink
4 head(s), (about 8 oz total), leaves separated
Uncooked red onion(s)
¼ cup(s), sliced, very thinly sliced
¼ cup(s), chopped and toasted
- In a small bowl, whisk the oil, vinegar, tarragon, honey, salt, and black pepper for the dressing.
- Using a sharp knife, trim the tops and bottoms off of the oranges and grapefruit, then cut off the peel and white pith. Working over a medium bowl, cut between the membranes of the oranges and grapefruit and release the segments into the bowl.
- Arrange the endive on a serving platter. Top with the oranges, grapefruit, and onion. Drizzle with the dressing and sprinkle with the nuts.
- Serving size: about 1 cup