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1
Make the cocoa walnuts In a saucepan, combine the grapeseed oil and walnuts and cook over low heat, stirring, until the oil reaches 300 on a candy thermometer and the walnuts are deep golden brown, 8 to 10 minutes.
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2
Strain the walnuts over a bowl, then spread on a paper towel-lined platter and let cool.
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3
Set aside 1/2 cup of the frying oil and reserve the rest for another use.
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4
In a mortar, crush the smoked salt to a powder.
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5
Stir in the cocoa powder and sugar and season with pepper.
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6
In a bowl, toss the walnuts with the smoked cocoa seasoning.
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7
Make the salad Using a sharp knife, peel the grapefruit, removing all of the bitter white pith.
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8
Working over a small bowl, cut in between the membranes to release the sections.
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9
Reserve 1 tablespoon of juice.
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10
In a food processor, pulse the egg yolk with the reserved tablespoon of grapefruit juice, the lemon juice and vanilla bean paste.
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11
With the machine on, slowly drizzle in the reserved 1/2 cup of frying oil until emulsified.
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12
Season the dressing with salt and pepper.
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13
In a large bowl, toss the endives with three-fourths of the vinaigrette and season with salt and pepper.
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14
Arrange the endives on plates and top with the grapefruit sections, Manchego and cocoa walnuts.
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15
Garnish with tarragon and serve.
