Grapefruit Endive Salad with Krisprolls and Saint Moret cheese

I’ve been getting in a lunch rut lately, eating too much boxed soup and demie baguettes, which is easy to do since these things are so tasty in France.

I happen to be a salad fan, and the French seem to love their endives, so I decided to try out this recipe that combines bitter, sweet, citrus, creamy and nutty flavors all in one bite.

For one person:

½ grapefruit, peeled and diced

1 handful of raisins

1 handful of walnut halves or pieces

1 endive, chopped

3 small whole wheat toasts such as Krisprolls

St. Moret cheese to spread on toasts (similar to cream cheese)

Vinaigrette:

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinaigrette

1 teaspoon Dijon mustard

Salt and pepper to taste

Grapefruit Endive Salad

For the vinaigrette, stir all ingredients together at the bottom of the bowl you are going to use to serve your salad. Rinse the endive and chop into bite-size pieces. Place in the bowl. Cut a grapefruit in half, peel and dice one half. Place into bowl. Add the handful of walnut halves and the handful of raisins. Mix the salad together. Spread St. Moret cheese on the toasts. If you enjoy blue cheese, add Roquefort to the salad instead to give it a kick. Et voila! This salad is sure to wake up your taste buds and leave you feeling satisfied. Bon appétit!

© 2012 Pasa’s Paris