Spinach-Grapefruit Salad With Blue Cheese And Pine Nuts
|Stemmed and trimmed spinach||15 Ounce (About 3 To 4 Pounds Untrimmed)|
|Belgian endive||1 Pound, sliced 1/2 inch thick (About 1/4 Pound Each Piece)|
|Grapefruit||2 Pound (2 Medium Pieces, Preferably Pink)|
|Blue cheese||3 Ounce (2/3 Cup)|
|Toasted pine nuts||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Freshly ground black pepper||To Taste|
To Prepare Salad: Tear spinach into bite-size pieces and toss with endive.
Wrap in paper towels and a plastic bag and refrigerate.
(Greens may be refrigerated overnight.) Cut ends off grapefruit and with a sharp knife, remove peel.
Separate into segments, cut each into 2 or 3 pieces, and refrigerate.
To Make Vinaigrette: Peel grapefruits and separate into sections, cutting between the membranes to remove only the fruit.
Place in a food processor with the metal blade and process until pureed.
Measure out 1 1/2 cups and discard the rest.
Return to processor and add lemon juice and honey to taste.
Process until blended, about 1 minute.
With machine running, slowly pour oil through feed tube.
(Vinaigrette may be refrigerated up to 2 days.) To Assemble: Toss spinach, endive, grapefruit, blue cheese, and pine nuts in a large bowl.
Add as much vinaigrette as needed to coat, sprinkle with pepper to taste, and toss well.