Endive and Grapefruit Salad with Smoked Salmon

Cooking Time: 15 mins    Servings: 4


  • 2 ruby grapefruits
  • 1 tablespoon Olive Scene Champagne vinegar
  • 1 tablespoon minced shallot
  • 3 tablespoons crème fraîche
  • 2 tablespoons Olive Scene mild Extra Virgin Olive Oil
  • Sea salt and freshly ground pepper
  • 4 large endives (about 1 ½ lbs), leaves separated
  • 2 Hass avocados, cut into ½” dice
  • 1 pound smoked salmon fillets, skinned and flaked into 1-inch pieces


  1. Using a knife, carefully peel the grapefruits; be sure to remove all of the bitter white pith.
  2. Working over a bowl, cut in between the membranes to release the grapefruit sections into the bowl.
  3. Transfer the sections to a plate. Squeeze any extra grapefruit juice from the membranes into the bowl and stir in the vinegar and shallot, then whisk in the crème fraîche and oil.
  4. Season the grapefruit vinaigrette with salt and pepper.
  5. Arrange the endives on a large platter.
  6. Top with the grapefruit sections, diced avocado and smoked salmon and serve, passing the vinaigrette at the table.