Spinach-Grapefruit Salad With Blue Cheese And Pine Nuts Recipe
Ingredients
| Spinach | 15 Ounce, trimmed | |
| 4 heads Belgian endive, sliced 1/2 inch thick (about 1/4 pounds) | ||
| Grapefruit | 2 Medium | |
| Blue cheese | 2/3 Cup (16 tbs), crumbled | |
| Toasted pine nuts | 1/3 Cup (16 tbs) | |
| Grapefruit-Honey Vinaigrette | ||
| Lemon juice | 2 Tablespoon | |
| Honey | 6 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| black pepper | 1 | |
Directions
To Prepare Salad: Tear spinach into bite-size pieces and toss with endive.
Wrap in paper towels and a plastic bag and refrigerate.
(Greens may be refrigerated overnight.) Cut ends off grapefruit and with a sharp knife, remove peel.
Separate into segments, cut each into 2 or 3 pieces, and refrigerate.
To Make Vinaigrette: Peel grapefruits and separate into sections, cutting between the membranes to remove only the fruit.
Place in a food processor with the metal blade and process until pureed.
Measure out 1 1/2 cups and discard the rest.
Return to processor and add lemon juice and honey to taste.
Process until blended, about 1 minute.
With machine running, slowly pour oil through feed tube.
(Vinaigrette may be refrigerated up to 2 days.) To Assemble: Toss spinach, endive, grapefruit, blue cheese, and pine nuts in a large bowl.
Add as much vinaigrette as needed to coat, sprinkle with pepper to taste, and toss well.
Wrap in paper towels and a plastic bag and refrigerate.
(Greens may be refrigerated overnight.) Cut ends off grapefruit and with a sharp knife, remove peel.
Separate into segments, cut each into 2 or 3 pieces, and refrigerate.
To Make Vinaigrette: Peel grapefruits and separate into sections, cutting between the membranes to remove only the fruit.
Place in a food processor with the metal blade and process until pureed.
Measure out 1 1/2 cups and discard the rest.
Return to processor and add lemon juice and honey to taste.
Process until blended, about 1 minute.
With machine running, slowly pour oil through feed tube.
(Vinaigrette may be refrigerated up to 2 days.) To Assemble: Toss spinach, endive, grapefruit, blue cheese, and pine nuts in a large bowl.
Add as much vinaigrette as needed to coat, sprinkle with pepper to taste, and toss well.
Chef
