Citrus Salad

Ingredients

Citrus Salad

Serves 10-12

3 ruby-red or pink grapefruit, peel and pith removed

5 navel or blood oranges, peel and pith removed

3 T sherry vinegar

salt and freshly ground pepper

1 T honey

5 T evoo

1/4 c canola oil

2 large heads radicchio, leaves separated

2 heads Belgian endive, leaves separated

1/4 small red onion, very thinly sliced

Supreme the grapefruits and oranges, catching the juices in a bowl. Combine the citrus

segments in another bowl.

In small bowl, combine vinegar, salt, pepper, and the honey. Slowly whisk in the olive

oil, then the canola oil until mixture is well combined. Set vinaigrette aside.

Arrange radicchio and endive leaves on a large serving platter. Arrange the grapefruit

and orange segments in the center of the platter. Scatter the red onion slices over the

top. Drizzle the reserved vinaigrette over the salad and serve.