Contact us
The FareTrade

The Trade

Beets | Pistachio | Endive | Grapefruit

Endive Salad


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


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.

Discover All of Chef Vartan's Recipes