leaves, and cut lengthwise into ½-inch-wide strips
1 ruby red grapefruit, cut into suprêmes (see here)
⅓ cup dried cranberries
½ cup Fig and Pumpkin Seed Vinaigrette (recipe follows)
Kosher salt and freshly ground black pepper
Combine the chicory, endive, grapefruit, cranberries, and
dressing in a large bowl and toss to coat. Season to taste
with salt and pepper. Serve immediately.
Fig and Pumpkin Seed Vinaigrette
NOTE: Fig preserves can be found in most cheese shops
and in the cheese section of many supermarkets. If
unavailable, substitute any not-too-sweet fruit preserves,
such as orange or grapefruit marmalade, apricot jam, or
sour cherry jam.
MAKES ABOUT 1 CUP
3 tablespoons balsamic vinegar
1½ tablespoons fig preserves (see Note above)
⅓ cup toasted pumpkin seeds
1 medium shallot, finely minced about 2 tablespoons
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Combine the vinegar, preserves, pumpkin seeds, and
shallots in a small bowl. Whisking constantly, slowly drizzle
in the olive oil. The dressing should emulsify and thicken
significantly. Season to taste with salt and pepper. The