Grapefruit Endive and Arugula Salad
2 Belgian endive, sliced
1 grapefruit, segmented
4 cups arugula, washed and picked
1/2 cup dried cranberries
1fennel bulb, washed and shaved slices
1 cup spiced walnuts, (1 cup walnuts, 1tsp Cajun spice, 1tsp maple syrup, and 1tsp brown sugar, salt)
1/4 cup olives, sliced
1 tbsp olive oil
2 tsp honey
1 shallot, fine diced
1 tsp Dijon mustard
1 grapefruit juiced
1 tbsp mint, picked and slicedSalt & pepper
Preheat oven at 350 0F
In a bowl mix the following ingredients; 1 cup walnuts, 1tsp Cajun spice, 1tsp maple syrup, 1tsp brown sugar, salt now spread out onto a baking paper lined baking sheet. Bake for 10 minutes and cool walnuts, break into pieces.
Blend the grapefruit juice with Dijon mustard and olive oil, add honey and diced shallot. Season with salt.
Slice endive, toss with arugula, dried cranberries, shaved fennel, spiced walnuts, olives, mint, grapefruit segments.
Serving Size: Serves 4