Recipes Endive-and-Grapefruit Salad with Pistachio Vinaigrette Be the first to rate & review! This vibrant and refreshing salad gets its great juicy crunch from thinly sliced endives. Chives, parsley and tarragon make the grapefruit flavors even brighter. Slideshow: Fruit Salad Recipes By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is a Canadian-born chef and restaurateur. In addition to owning four restaurants in Georgia, he is a judge on the reality cooking competition series Top Chef, and an Iron Chef on Iron Chef Canada. Among Acheson's experiences is working for Chef Rob MacDonald at Ottawa's renowned Henri Burger restaurant where he acquired French etiquette, wine, and French cuisine, as well as serving as chef de cuisine at Mecca with Chef Mike Fennelly, as well as serving as opening sous chef at Gary Danko's restaurant, where he developed a love for simplicity, purity, and discipline. Food & Wine's Editorial Guidelines Updated on March 31, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 35 mins Total Time: 1 hrs Yield: 4 Ingredients 1/2 cup unseasoned rice vinegar 1/2 cup water 1/2 teaspoon sugar 1 small red onion, halved and thinly sliced 2 tablespoons grapeseed oil 1 tablespoon pistachio oil 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1 tablespoon finely crushed pistachios, plus more for garnish 1 teaspoon minced chives Kosher salt Ground pepper 1 large Ruby Red grapefruit 2 Belgian endives—halved lengthwise, cored and thinly sliced lengthwise 1/2 cup lightly packed parsley leaves 1 teaspoon finely chopped tarragon Directions In a small saucepan, combine the rice vinegar with the water and sugar and bring just to a boil. Add the onion and let cool completely, about 1 hour. Drain. In a large bowl, whisk both oils with the cider vinegar and mustard. Stir in the 1 tablespoon of crushed pistachios and the chives, then season with salt and pepper. Using a sharp knife, remove the skin and bitter white pith from the grapefruit. Cut in between the membranes to release the grapefruit sections into the large bowl. Add the endives, parsley, tarragon and 1/2 cup of the pickled onion and toss well. (Reserve the remaining pickled onion for another use.) Season the salad with salt and pepper. Pile the salad on plates, garnish with crushed pistachios and serve right away. Suggested Pairing A light-bodied white such as Grüner Veltliner or Vinho Verde. Rate it Print