Endive and Grapefruit Salad with Smoked Trout

1. 1

   Using a knife, carefully peel the grapefruits; be sure to remove all of the bitter white pith.

2. 2

   Working over a bowl, cut in between the membranes to release the grapefruit sections into the bowl.

3. 3

   Transfer the sections to a plate.

4. 4

   Squeeze any extra grapefruit juice from the membranes into the bowl and stir in the vinegar and shallot, then whisk in the creme fraiche and oil.

5. 5

   Season the grapefruit vinaigrette with salt and pepper.

6. 6

   Arrange the endives on a large platter.

7. 7

   Top with the grapefruit sections, diced avocado and smoked trout and serve, passing the vinaigrette at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.