Yields
4 servings
This vibrantly coloured salad has lots of fresh acidity from the grapefruit segments and the dressing. Seasoning the salad leaves before dressing them will heighten the flavour of the salad. Yield is 4 servings.
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ingredients
4
Tbsp red wine vinegar
1
tsp Dijon mustard
1
tsp fennel seeds, crushed, toasted
⅓
cup olive oil
Coarse salt and freshly cracked black pepper
1
ruby red grapefruit, segmented
½
heads radicchio, torn into bite-size pieces
6
cup baby spinach leaves
3
leaves Belgian endive, shredded
½
cup kalamata olives, pitted (or any brine-cured black olives)
1
blood orange, segmented
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directions
Step 1
Combine vinegar, mustard and fennel seeds in a medium non-reactive bowl. Gradually whisk in oil. Season with salt and pepper.
Step 2
Stir the grapefruit segments into the dressing and let sit about 15 minutes. This will give a better flavour to the dressing and the grapefruit segments.
Step 3
Toss radicchio, spinach, endive and olives in bowl. Season with salt and pepper and toss. Add grapefruit segments and dressing to coat. Garnish with the blood orange segments.