Ingredients for the Vinagrette
1/4 cup fresh chopped mint
1/4 cup fresh lemon juice from 1/2 a lemon
1/2 cup fresh grapefruit juice from 1/2 a grapefruit
1/2 cup olive oil
3 T honey
1 T grapefruit zest
A generous shake of salt and pepper
Ingredients for the salad
3 ripe avocados
3 pink grapefruits
4 heads Belgain endive
1/2 cup whole fresh mint leaves
1/4 cup chopped fresh mint
Directions for the vinagrette
Put the mint and lemon juice in a small saucepan and bring up to a boil.
Remove from the heat and let them hang out for about 10 minutes. Strain the mint out and lemon juic in to a medium bowl. Add the grapefruit juice, olive oil, honey and zest and whisk together. Add the salt and pepper and taste it to make sure it’s all well balanced.
Directions for salad assembly
Cut the avocados in half, remove the pit an scoop from the shell. Cut it into long, thin slices. Peel the grapeftuits, remove all the white pith and cut between the membranes to free the segments from their grapefruited body. Trim the ends from the endive and separate the leaves. Thinly slice the endive lengthwise.
Toss the endive and mint leaves in a big salad bowl. Dress with half of the vinaigrette. Place on a serving platter or plate on 6 individual plates.
Alternate grapefruit segments and avocado slices on top the greens. Drizzle with remaing vinaigrette and top with the chopped mint.