Pink grapefruit & endive salad

This simple salad with a bitter twist is sure to liven up your summer dinner table.

Juice one of the grapefruit and strain 60ml (1/4 cup) of the juice into a small bowl. Discard any remaining juice. Add the oil, chives and mustard, and use a fork to whisk together until well combined. Taste and season with salt and pepper.
Use a sharp knife to remove the skin and white pith from the remaining grapefruit. Cut crossways into 5mm-thick slices. Place in a large bowl with the endive.
Drizzle the endive and grapefruit with the grapefruit dressing, and gently toss until well combined. Serve immediately.

Source

5 pink grapefruit

80ml olive oil

1 bunch chives, finely chopped

2 tsp Dijon mustard

Salt & freshly ground black pepper

1 bunch curly endive, trimmed, leaves separated, washed, dried

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