4 large endives (about 1 1/2 pounds), leaves separated
2 Hass avocados, cut into 1/2-inch dice
1 pound smoked trout fillets, skinned and flaked into 1-inch pieces
How to Make It
Using a knife, carefully peel the grapefruits; be sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the grapefruit sections into the bowl. Transfer the sections to a plate. Squeeze any extra grapefruit juice from the membranes into the bowl and stir in the vinegar and shallot, then whisk in the crème fraîche and oil. Season the grapefruit vinaigrette with salt and pepper.
Arrange the endives on a large platter. Top with the grapefruit sections, diced avocado and smoked trout and serve, passing the vinaigrette at the table.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.