4 (serving size: 1¼ cups endive, ½ cup citrus mixture)
Here’s a bright salad that you can make in the heart of winter with fresh, seasonal ingredients: Belgian endive, grapefruit, and red onion. Despite the tablespoon of honey in the salad dressing, this dish skews towards bitter and citrusy. Pair it with rich meals like pork chops, braised chicken thighs, or creamy casseroles. To save time, segment citrus the day before. Here’s how: using a sharp chef’s knife, slice the peel off the grapefruit in strips, and then make a cut on both sides of each segment along the membrane. Store the segments in their juice overnight, and drain them right before adding to the salad.
8 heads Belgian endive, trimmed and halved crosswise (about 5 cups)
2 cups assorted citrus segments (from about 4 citrus fruits)
¼ cup thinly sliced red onion
2 ounces goat cheese, crumbed (about ½ cup)
¼ cup fresh mint leaves
1 teaspoon flaked sea salt
2 tablespoons extra-virgin olive oil
1 tablespoon honey
Sat fat 3.97g
How to Make It
Arrange endive, citrus, and red onion on a serving platter. Top with goat cheese, mint, and salt. Drizzle with olive oil and honey.
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