Yield: 6 servings
2 Belgian endives, washed and leaves divided
2 grapefruits, peeled and segmented
6 scallions, chopped
2 Tbs. olive oil
3/4 cup cider vinegar or wine vinegar
2 Tbs. sugar
1 tsp. Dijon mustard
1. Arrange the endive leaves on serving plates.
2. Place grapefruit segments in a bowl.
3. Combine remaining ingredients, and salt and pepper to taste, in a jar with a tight fitting lid. Shake vigorously and pour dressing over grapefruit.
4. Mix thoroughly and spoon mixture over endive leaves.