Avocado and Radicchio Salad with Honey-Citrus Dressing

This is a tasty and versatile fall salad where you can add and change the ingredients based upon the season. Your selection needs a balance between the sweet taste of honey, and for example, avocado, with the tart taste of vinegar, and in this case grapefruit.
Serves 4 as a first course or light lunch

FOR THE DRESSING:
  • 1/2 shallot diced finely
  • 2 TBL Kitchen Line Trio Vinegar
  • 1 TBL fresh orange juice (plus 1/4 teaspoon of diced zest)
  • 1 TBL fresh lime juice (plus 1/4 teaspoon of diced zest)
  • 1 TBL Branches Citrus Blossom Honey
  • salt & pepper to taste
  • 1/2 cup Kitchen Line Extra Virgin Olive Oil
  • good pinch of Kitchen Line Chef's Herb Blend (optional)
INGREDIENTS:
  • 2 avocados
  • 1 grapefruit
  • 1 head of radicchio
  • 2 endive and/or heads of curly endive

Place all the dressing ingredients in a mixing bowl, except the oil, and whisk. Slowly add the oil in a stream and taste for seasoning. You should be able to taste the sweetness from the honey.

In a bowl, place the endive, cored and sliced into julienne, and the radicchio chopped into rough-sized pieces. Cut away the grapefruit peel and cut into sections. Add to the bowl. Toss gently with half the dressing and set on attractive plates. Cut the avocado in half, remove the pit and scoop out with a spoon. Slice each half crosswise, keeping its shape. Fan out, pit side up, on top of the greens and drizzle with dressing. Serve immediately and with a pinch of Fleur de Sel if you have any on hand!

For an elegant touch, sprinkle some pomegranate seeds on top.