Ingredients:

• 2 grapefruit
• 3/4 teaspoon white-wine vinegar
• 1 tablespoon honey
• 1 1/2 tablespoons sour cream
• 1/8 teaspoon salt
• Freshly ground pepper
• 1 1/2 tablespoons extra-virgin olive oil
• 4 California endives
• 1 ripe avocado, pitted and peeled

• Peel and cut grapefruit over a bowl to catch any juices.

• Whisk together vinegar, honey, sour cream, salt and 3 tablespoons grapefruit juice in a small bowl. Season with pepper.

• While whisking, add oil in a slow steady stream; whisk until emulsified.

• Julienne endive leaves in long, thin 1/8” strips.

• Cut avocado into 1/4” slices.

• Add grapefruit segments. Toss endive, avocado and grapefruit with dressing. Serves four.

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