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Beets | Pistachio | Endive | Grapefruit

Endive Salad

Ingredients

For The Dish:
2 Cups, Cooked Beets, Peeled + Sliced
6 Grapefruit Segments
1 Endive, Sliced
1 Cup, Pistachios, Roasted
1 Cup, McEvoy Ranch Meyer Lemon Marmalade
1/4 Cup, Olive Oil
1/4 Cup, White Balsamic Vinegar
2 Oz., Parmesan Cheese

Directions

For The Dressing:

  1. Combine the McEvoy Ranch Meyer Lemon Marmalade and vinegar. Whisk in the olive oil to slowly emulsify the dressing.

For The Dish:

  1. In a bowl, layer the beet slices and endive dressing with the Meyer lemon vinaigrette.
  2. Add the grapefruit segments and pistachios to the salad.
  3. Shave the parmesan cheese atop the salad to finish the dish.

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