Grapefruit + Blood Orange +Endive + Arugula Salad

This feels like a festive Christmas salad. Load up on winter citrus and when you tire of it every morning, bring it to the dinner table in this fresh and balanced salad.



  • juice from 2 grapefruit (2 Tbsp)

  • 2 Tbsp honey

  • 1 tsp Dijon

  • salt and pepper

  • 3 Tbsp olive oil



  • 5 oz arugula

  • 4 heads endive, trimmed and separated

  • 1/4 cup pecans, *dry toasted

  • 2 oz crumbled gorgonzola

  • 2 grapefruit

  • 1 blood orange (optional)


Half and section grapefruits and orange with citrus or pairing knife. Reserve juice.

Combine vinaigrette in a small bowl.

In a low flat salad bowl, layer arugula. Toss in vinaigrette. Layer endive. Drizzle remaining vinaigrette. Layer grapefruit, orange, nuts and cheese.

Cooks note: Toasted pinenuts are a nice alternative to pecans. Both dry roasted in a small pan over medium high heat. Ricotta is a milder version to gorgonzola. Pomegranate seeds add beauty and a middle Eastern twist.


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