Grapefruit, Endive, and Arugula Salad

• Vegetarian
• Gluten free

• Produce

  • 1 (5-oz. container Baby arugula
  • 4 small heads Endive, leaves
  • 2 Grapefruit, medium red

• Condiments

  • 1 tsp Dijon mustard
  • 2 tsp Honey
  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/4 cup Walnuts, toasted

• Dairy

  • 2 oz Gorgonzola cheese

Found on cookinglight.com

Description

Directions

• 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.