Grapefruit Endive Salad

1. 1

   Cut away peel and rind from grapefruit, then slice fruit into chunks or slices.

2. 2

   Slice endive from the bottom to the top, reserving only slices and not the hard core.

3. 3

   In a nonstick skillet over medium-high heat, toast walnuts for 2-3 minutes, tossing frequently.

4. 4

   Combine grapefruit slices, endive slices, toasted walnuts in a serving bowl. Add walnut oil, mint, and champagne vinegar to a small jar, cover and shake to combine. Drizzle dressing over grapefruit mixure and toss to coat. Garnish with crumbled gorgonzola.

5. 5

   Nutrition info per 1/2 cup salad: 190 calories, 11g fat (3g monounsaturated, 7g polyunsaturated), 7g protein, 13g carbohydrates, 3g fiber.

No additional tips available.