Endive And Grapefruit Salad | Tasting Table Recipe

Ingredients

• :::For the Vinaigrette:¼ cup finely diced shallots1 clove garlic, minced1½ tablespoons white wine vinegar1 tablespoon Agave In The Raw®Salt and pepper, to taste2 tablespoons extra-virgin olive oil:::
• :::For the Endive Salad:2 grapefruits, peeled and cut into wedges4 heads Belgian endive, sliced in half lengthwise, leaves separated½ cup loosely packed mint leaves, torn2 ounces Manchego, shaved using a vegetable peelerSalt, to taste:::

Directions

1. Make the vinaigrette: In a small mixing bowl, combine the shallots, garlic, white wine vinegar and Agave In The Raw® . Season with salt and pepper and allow to macerate until the shallots have softened, about 15 minutes. Whisk in the olive oil and set aside until ready to use.
2. Make the salad: Toss the grapefruit, endive, mint and reserved vinaigrette in a large bowl. Season with salt. Divide salad among 4 plates and serve.