Endive Salad with Feta and Grapefruit
This typical bitterness of grapefruit and endive is softened by a sprinkling of salty feta cheese in this seasonal endive salad recipe.
Endive Salad with Feta and Grapefruit | Thanksgiving Recipes
Photo Credit : Heath RobbinsPerfect for balancing out a rich meal, this bracing seasonal grapefruit and endive salad is built on two typically bitter ingredients whose sharpness is softened by a sprinkling of salty feta cheese.
Yield:
8For the Vinaigrette
Ingredients
1/3 cup sherry wine vinegar
3 tablespoons honey
3/4 teaspoon sea salt
3/4 teaspoon ground black pepper
3/4 cup extra-virgin olive oil
Instructions
First, make the vinaigrette: In a jar with a tight-fitting lid, combine the vinegar, honey, salt, and pepper. Shake well to combine. Add the olive oil and shake again until mixture is emulsified. Taste and adjust seasoning as needed. Set aside.
For the Endive Salad
Ingredients
2 grapefruits
8 heads Belgian endive, bottom trimmed and leaves separated
1 cup crumbled feta (preferably sheep’s milk)
Instructions
Cut off the top and bottom of each grapefruit and set it, cut side down, on a cutting board. Using a sharp paring knife, cut away the peel and pith in large strips, following the contours of the fruit. Holding the fruit over a bowl to catch the juice, use a knife to cut out each segment, leaving the membrane behind.
In a salad bowl, gently toss the endive with the vinaigrette and sprinkle the grapefruit sections and feta over the top. Sprinkle with a bit of the reserved grapefruit juice (save the rest for drinking).
