Grapefruit Citrus Spinach Salad


Try several pairings of Flying Olive Oils and Vinegars and taste on a small endive leaf.

This will help you decide which combination you like the best. Barb L.


2 medium red grapefruit

2 Tbsp Flying Olive Grapefruit or Sicilian Lemon Balsamic Vinegar

1-2 tsp honey

1 tsp Dijon mustard

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

1/4 cup Flying Olive Herbs de Provence, Lemon, or Blood Orange Extra Virgin Olive Oil

4 small heads endive, trimmed, leaves separated

1 (5-oz.) container baby arugula

1/4 cup chopped walnuts or pecans, toasted  (Pecans in photo)

2 ounces Gorgonzola or Blue Cheese, crumbled (about 1/2 cup) (The photo does not show adding cheese)


Peel and section the grapefruit over a bowl; squeeze membranes over a bowl to extract juice.

Combine the Flying Olive Balsamic Vinegar of Choice, honey, mustard, salt, pepper, and 3 Tbsp of the reserved grapefruit juice in a bowl, stirring with a whisk.

Gradually add the Flying Olive Extra Virgin Olive Oil of Choice, stirring constantly with a whisk. Place 1/4 cup vinaigrette in a bowl; add endive. Toss and let stand 10 minutes.

Arrange half of the arugula on a serving platter, and top with the endive mixture, the remaining half of arugula, nuts, cheese, and reserved grapefruit sections. Drizzle with the remaining vinaigrette.

Submitted by Chuck L.