Ingredients
2 bunches endive spears (red or green)
1 ripe avocado
1-2 grapefruit, pink preferred, sliced into sections
¼ c. pinenuts, toasted
Olive oil
Salt & pepper to taste
You will also need:
Paring knife
Salad plates
Instructions
Cut off the ends of the endive bunches and separate into 16 spears.
Peel avocado and cut into 16 pieces.
Peel and section grapefruit and take out 16 sections.
Place one piece each of avocado and grapefruit on each endive spear. Sprinkle with toasted pinenuts. Drizzle olive oil over the top. Add salt & pepper to taste.