grapefruit citron vinaigrette (recipe below)
gorgonzola cheese (crumbled)
sun dried tomatoes (finely diced)
pink grape fruit wedges
grapefruit citron vinaigrette:
juice of 1 whole pink grapefruit
2 tbsp. fresh squeezed orange juice
1 1/2 tbsp. white wine vinegar
1 tsp. dijon mustard
1/2 tsp. kosher salt
1/4 tsp. fresh cracked black pepper
6 tbsp. extra virgin olive oil
pour all of the above ingredients in order into a blender except for the olive oil. start the blender on low and raise to medium low. slowly start adding in the olive oil until all of the oil is mixed. transfer to a container and into the fridge.
for the salad:
place the endives on your plate. add on the pink grapefruit wedge, then the gorgonzola cheese, then the diced sun dried tomatoes, and then pour your dressing over.